Mix 2 parts long-grain white rice with 1 part Thai jasmine rice. Wash the blend under several changes of water until the water runs clear. This removes surface starch that causes clumping.

Cook the rice using a rice cooker (use the "harder rice" setting if available) or steam it: place a bowl with equal parts rice and water inside a large pot with 1-2 inches of simmering water. Cover and steam for 20 minutes, then kill the heat and let the rice rest for 10 more minutes with the lid on.

Spread the cooked rice on a baking sheet and cool it completely to room temperature before using. Warm rice releases moisture that makes fried rice mushy.

Remove the tenderloin from a boneless, skinless chicken breast. Slice the breast lengthwise into roughly 1-inch strips.

Turn each strip perpendicular and cut at a 30-40 degree angle into about ⅛-inch slivers. This gives you the thin cut found in most fried rice dishes.

Add the baking soda to the chicken slivers and massage it into the meat. Let the chicken sit for 15 minutes.

Add all the marinade ingredients (Thai thin soy sauce, fish sauce, sugar, salt, MSG, cornstarch, and neutral oil) and massage into the chicken until everything is evenly coated. Marinate for at least 15 minutes, or refrigerate for up to overnight.

Combine the fish sauce, Thai thin soy sauce, and Thai seasoning sauce in a small bowl. Set aside.

Combine the sugar, salt, MSG, and white pepper in a separate small bowl. Set aside.

Have all your prepped ingredients (shallot, garlic, green onion, rice, chicken, eggs) ready before you start cooking. Everything comes together in a few minutes.

Heat the wok over medium heat until you see light wisps of smoke. Add 1-2 tablespoons of neutral oil and swirl to coat.

Add 2-4 ounces of marinated chicken in a single even layer. Do not overcrowd the wok. Too much protein at once lowers the cooking surface temperature and the chicken starts steaming instead of stir-frying.

Cook the chicken until done, then remove it to a bowl and set aside.

Return the wok to medium heat and add another 1-2 tablespoons of oil. Swirl to coat.

Crack in 2 eggs and let the white set at the bottom. If the wok and oil are hot enough, the eggs won't stick to the surface.

Stir and chop the eggs with your ladle until the yolks are set. Add the eggs to the bowl with the chicken.

Return the wok to medium heat and add 2-3 tablespoons of oil. Swirl to coat completely.

Add the chopped shallot and stir-fry for 1-2 minutes until the edges start to brown. Add the garlic and cook for just a few seconds. Garlic burns quickly and turns bitter if it starts to blacken.

Add the cooked rice blend. Press it flat with the back of your ladle and break up any large clumps. Fry the rice in the oil for 2-3 minutes. This step cooks off remaining moisture so you get separated grains instead of wet clumps.

Push the rice to one side of the wok and pour the sauce mixture directly onto the hot wok surface, not onto the rice. This slightly caramelizes the sauce and concentrates the flavor. Stir the rice into the sauce and work it through until no white rice remains.

Sprinkle in the seasoning mixture and stir to distribute evenly. Add the reserved chicken and egg along with the sliced green onion. Toss everything until evenly combined. Turn off the heat.

Serve with cucumber slices, lime wedges, and Thai crushed red chili flakes on the side.