In a medium-size bowl add the brown or yellow sugar, one teaspoon of chili paste, salt, fish stock, and soy sauce and mix together with a whisk until well combined and set aside.

In a separate bowl add the eggs and the remaining 1 teaspoon of chili sauce and set aside.

Cut the green tops from green onions and set aside.

Cut the bottoms of the green onion into small pieces and set aside.

Add 3-4 tablespoons of oil to a nonstick skillet and heat over medium-high.

Add the pre-cooked to the skillet and stir fry for about 2 minutes stirring constantly.

Once the rice is stir-fried rice remove from skillet and transfer into a large bowl.

Add 4 tablespoons of oil into a deep frying pan and heat on medium heat.

Add the shallots, cook for about 2 minutes then add in the chicken and stir fry for 3-4 minutes or until lightly browned.

Add in the brown sugar mixture and cook until it begins to boil.

Reduce the heat to low and simmer for a couple of minutes or until the sauce begins to thicken.

Add the mixture with the chicken to the rice mixture.

In another large saucepan or wok add 2 tablespoons of oil and bring the heat to medium-high.

Add the chicken mixture into the pan and add the sesame oil and stir together.

Cook for about 3 minutes then add in the egg mixture.

Continue to cook for about 2 minutes or just until the eggs set.