Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.

Add sliced scallions, chopped carrot, and bean sprouts.

Sauté, stirring occasionally, until vegetables soften and begin to brown, about 3-5 minutes. Transfer to a bowl.

Add 1 tablespoon of vegetable oil to the pan.

Add chicken pieces and cook, stirring occasionally, over high heat until no longer pink, about 3-5 minutes. Add chicken to the bowl with vegetables.

Add the remaining 1 tablespoon of vegetable oil to the skillet, followed by minced garlic.

When garlic is fragrant (about 15 seconds), add cooked brown rice, breaking up any clumps.

Make a well in the center of the rice, crack the egg into it, and scramble it slightly.

Stir the scrambled egg thoroughly into the rice.

Return the chicken and vegetables to the pan and stir to combine well.

Add coconut milk and cook, stirring, until most of the liquid has boiled off (about a minute).

Add fish sauce (nam pla), then taste and season with salt and pepper.

Turn off the heat and stir in chopped peanuts, fresh Thai basil, and sliced green Thai chiles.

Serve immediately with lime wedges.