Triple Chili Thai Basil Fried Rice

Steps

1. Marinate the boneless skinless chicken breast with soy sauce, a little bit of sugar, and water for about 15 minutes.
2. Prepare the jasmine rice by spreading it out on a plate to allow excess steam to escape and letting it cool down. If cooking specifically for fried rice, add slightly less water than usual.
3. Pre-mix the Thai chili paste with fish sauce in a small bowl.
4. Heat oil in a wok over medium heat. Add the marinated chicken pieces and cook until browned on all sides (about 30 seconds to a minute per side). Remove the cooked chicken from the pan.
5. In the same wok, scramble eggs until completely done. Once finished, remove the scrambled eggs from the pan.
6. Wipe out any stuck bits in the wok and re-season it with a little oil over medium heat.
7. Add garlic to the wok and sauté until fragrant (until golden).
8. Add dried roasted chili flakes to the wok and continue to sauté until you can smell smokiness.
9. Add onions to the wok for crunch.
10. Add the rice to the wok, toss it quickly, and pour the pre-mixed sauce directly over the rice. Press down on the clumps with a spatula to ensure even distribution.
11. Toast the rice by letting it cook until you hear the sound of toasting and achieve a brown flavor without burning it.
12. Add the cooked chicken and scrambled eggs back into the wok, along with any excess chicken juice from the marinade. Stir well.
13. Stir in fresh chilies (Fresnos or Serranos) for juiciness and freshness.
14. Turn off the heat and stir in Thai basil.