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Make the sauce by mixing 1-2 tbsp. Thai light soy sauce, 1-2 tbsp. mushroom soy sauce, ½ tbsp-1 tbsp dark soy sauce and 1–2 tsp sugar in a small bowl.
Heat a wok over high heat and add a tablespoon or so of cooking oil to your wok. Stir-fry the ½ cup diced onion and 4 finely chopped garlic cloves until soft and fragrant.
Push the aromatics to the side and crack in the 4 eggs. Let them set, then scramble gently. Add the 2 thinly sliced chicken breasts and stir-fry until almost cooked through. Toss in your 2 cups veggies of choice and stir-fry everything together.
Transfer the chicken and veggie mix to a plate and set aside.
Over high heat, add a tablespoon or so of oil to the wok. Break up the 4 cups of day old rice and stir-fry until heated through and slightly crisp. Mix in the Stir-Fry Sauce. Add back the chicken and veggies and stir everything together.
Turn off the heat. Stir in the 2 green onions chopped into ¼ inch pieces, and ¼ tsp of white pepper powder.
If using, garnish each serving with a sprinkle of coarsely chopped cilantro, a lime wedge, cucumber slices and drizzle on some Nam Pla Prik if you want it spicy. Enjoy!