Slice the lemongrass and mince 2 cloves of garlic for the chicken marinade.

Combine the chicken legs with sliced lemongrass, minced garlic, salt, ground black pepper, and lime juice.

Mix the chicken thoroughly and marinate it for 10 to 15 minutes.

Toast the shrimp paste briefly in a dry frying pan until fragrant.

Pound 3 cloves of garlic, the shallot, bird's eye chilies, and toasted shrimp paste into a fine paste.

Heat 1 tablespoon of cooking oil in a frying pan over medium heat.

Pan-fry the marinated chicken legs until browned, crispy outside, tender inside, and fully cooked through.

Remove the cooked chicken from the pan and rest it while preparing the fried rice.

Heat the remaining 1 tablespoon of cooking oil in the same frying pan.

Sauté the pounded chili paste for 1 to 2 minutes until aromatic.

Add the eggs to the pan and scramble them into soft curds.

Add the cooled cooked white rice and break up any clumps with the spatula.

Season the rice with fish sauce and chicken powder.

Stir-fry until the seasonings are evenly distributed and the rice is hot.

Slice the rested chicken legs into serving pieces.

Serve the fried rice topped with sliced chicken, fried shallots, and chopped spring onion.