Thai Basil Fried Rice

Instructions

1. Prepare the rice
   If using freshly cooked rice, spread it on a tray and let it cool completely. Ideally, use day-old refrigerated rice as it has less moisture and will fry better without becoming mushy.
2. Prepare the sauce
   In a small bowl, mix together the fish sauce, oyster sauce, soy sauce, and sugar until the sugar dissolves. Set aside.
3. Stir-fry aromatics and meat
   Heat a wok or large skillet over high heat. Add the oil and when hot, add the minced garlic and chopped chilies. Stir-fry for 30 seconds until fragrant. Add the diced onion and stir-fry for another minute. Add the ground meat and cook, breaking it up with a spatula, until it's no longer pink, about 3-4 minutes.
4. Add vegetables and sauce
   Add the mixed vegetables to the wok and stir-fry for 1-2 minutes until slightly softened but still crisp. Pour in the prepared sauce mixture and stir to combine with the meat and vegetables.
5. Cook the eggs
   Push everything to one side of the wok and crack the eggs into the empty space. Scramble the eggs until they're mostly set but still slightly runny, then mix them in with the meat and vegetables.
6. Add the rice
   Add the cold rice to the wok, breaking up any clumps with your spatula. Toss everything together, making sure the rice is evenly coated with the sauce. Spread the rice out to maximize contact with the hot wok, allowing it to get slightly crispy in spots, about 2-3 minutes.
7. Finish with basil
   Turn off the heat and add the Thai basil leaves. Toss quickly to incorporate and allow the residual heat to wilt the basil, releasing its aromatic flavor without overcooking it.
8. Serve
   Transfer the fried rice to serving plates. Traditionally, this dish is served with cucumber slices, lime wedges, and optionally topped with a fried egg. For authentic presentation, pack the rice into a small bowl and invert onto the plate for a neat mound.