Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact.

Add the oil and swirl, then add the chicken. Stir-fry until lightly colored, about two minutes.

Add the garlic, shallots, and onion and stir-fry until golden, about 30 seconds.

Pour in the beaten egg. Stir-fry until scrambled, then add the rice.

Cook the rice — scooping it up and pressing it into the pan, then scooping it up again — for about two minutes.

Add the Thai chiles, fish sauce, oyster sauce, lemon juice, basil, tomato and scallions. Stir together for about a half-minute.

Serve, garnishing each plate with cilantro and a squirt of lime.