Preparation

• Heat a 14-inch wok or 12-inch skillet over medium-high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Add the oil, swirl the wok to coat, and then add the scallions, ginger, garlic, and lemongrass. Stir-fry with a metal or wooden wok spatula until fragrant and light golden, 30 to 60 seconds.
• Add the carrots and beans and stir-fry until slightly softened, 2 to 3 minutes. Stir in the Sriracha and stir-fry until all of the ingredients are coated, about 30 seconds.
• Using your hands or a fork, gently break up any clumps in the rice until the grains are separate. Add the rice to the wok and gently stir-fry, stopping occasionally so the rice has a chance to brown a bit, until it has some crispy edges and is heated through, about 3 minutes. You should hear sizzling during the last minute or so.
• Drizzle the fish sauce over the fried rice. Add the snap peas and bell peppers and stir-fry until softened and brightly colored, 30 to 60 seconds. Taste and adjust the flavor as necessary with more Sriracha or fish sauce.
• Add the chicken and gently stir-fry until heated through, 30 to 60 seconds. Transfer the fried rice to plates or bowls and serve right away.