Spicy Thai Fried Rice

Instructions

1. Prepare the rice
   If using freshly cooked rice, spread it on a baking sheet and let it cool completely. Ideally, use day-old refrigerated rice as it has less moisture and creates better texture for fried rice.
2. Cook the protein
   Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add your protein of choice (chicken, shrimp, or tofu) and cook until done, about 3-4 minutes. Remove from the wok and set aside.
3. Scramble the eggs
   Add a little more oil if needed. Pour in the beaten eggs and quickly scramble until just set but still soft, about 30 seconds. Remove and set aside with the protein.
4. Sauté the aromatics
   Add the remaining oil to the wok. Add garlic and chilies, stir-frying for 30 seconds until fragrant. Add onions and stir-fry for another minute until they begin to soften.
5. Add vegetables
   Add the diced bell pepper and green beans to the wok. Stir-fry for 2 minutes until they are crisp-tender but still vibrant in color.
6. Combine with rice
   Add the cold rice to the wok, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes until the rice is heated through and well combined with the vegetables.
7. Season the dish
   Add the fish sauce, soy sauce, and sugar. Stir well to ensure the seasonings are evenly distributed. Return the cooked protein and eggs to the wok and toss everything together.
8. Finish with fresh elements
   Remove from heat and stir in the lime juice and Thai basil leaves. Transfer to serving plates and garnish with sliced green onions. Serve immediately with lime wedges and extra fish sauce on the side if desired.