Place an oven rack in the center of the oven, then preheat 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the lemongrass; peel away and discard the fibrous outer layer. Using a small, heavy-bottomed pot, pound the lemongrass stalk to release the fragrant oils. Cut the stalk crosswise into four equal-sized pieces. In the same pot, combine the lemongrass pieces, rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat; carefully remove and discard the lemongrass. Fluff the cooked rice with a fork.

While the rice cooks, line a sheet pan with aluminum foil. In a small bowl, combine the sweet chili sauce, hoisin sauce, and half the vinegar. Transfer half the sauce to a large bowl; reserve for later. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Place on the sheet pan and top with the remaining sauce; turn to coat. Bake 17 to 19 minutes, or until the chicken is browned and cooked through. Transfer the baked chicken to a cutting board.

While the chicken bakes, peel the carrots; thinly slice into rounds. Thinly slice the celery. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth.

While the chicken continues to bake, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and celery; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the sliced cabbage, chopped garlic, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until slightly softened. Move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side; add the beaten eggs. Cook, constantly stirring the eggs, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and eggs to combine. Transfer to a large bowl; season with salt and pepper to taste. Cover with foil to keep warm. Wipe out the pan.

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat; stir in the soy sauce, demi-glace, and remaining vinegar. Transfer to the bowl of cooked vegetables and egg. Stir to combine. Season with salt and pepper to taste.

Slice the baked chicken crosswise. Transfer to the large bowl of reserved sauce; stir to coat. Serve the finished chicken over the fried rice. Garnish with the sliced green tops of the scallions. Enjoy!