Basil Chicken Fried Rice

Instructions

1. Prepare the ingredients
   Ensure all ingredients are chopped and ready before starting. If using freshly cooked rice, spread it on a tray and let it cool completely. Day-old refrigerated rice works best for fried rice as it's drier and less likely to clump.
2. Cook the eggs
   Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the beaten eggs and quickly scramble until just set, about 30 seconds. Remove from the wok and set aside.
3. Stir-fry the aromatics
   Add the remaining oil to the wok. When hot, add the minced garlic and chopped chilies. Stir-fry for 30 seconds until fragrant but not browned.
4. Cook the chicken
   Add the sliced chicken to the wok and stir-fry for 3-4 minutes until the chicken is no longer pink and is cooked through. Add the diced onion and bell pepper, continuing to stir-fry for another 2 minutes until the vegetables begin to soften.
5. Add the rice and seasonings
   Add the cooked rice to the wok, breaking up any clumps with your spatula. Pour in the fish sauce, soy sauce, and sugar. Toss everything together until the rice is evenly coated with the seasonings and heated through, about 2-3 minutes.
6. Incorporate the basil and eggs
   Add the fresh basil leaves and the reserved scrambled eggs to the wok. Toss quickly to combine, allowing the basil to wilt slightly in the heat, about 30 seconds to 1 minute. The basil should remain vibrant green.
7. Final touches
   Turn off the heat and sprinkle the sliced green onions over the fried rice. Give everything a final toss to combine all ingredients evenly.
8. Serve
   Transfer the basil chicken fried rice to serving plates or a large serving platter. Garnish with additional fresh basil leaves if desired and serve immediately with lime wedges on the side for squeezing over the rice.