Take the garlic cloves, fresh chillies and a pinch of salt in a mortar & pestle and pound them to a coarse paste. This will bring out maximum flavors.
In a small bowl mix together soy sauce, fish sauce, oyster sauce and sugar and give a good whisk. Set aside.
Take the chicken cubes in a bowl and add half a teaspoon each of salt & pepper. Give a good mix.
Heat a wok until smoking hot. Add 2 tablespoons of oil to it. Tip in the chicken cubes and stir fry on medium heat for few minutes until they turn golden brown on both side and are cooked through. This will take about 6 to 8 minutes. Take out the cooked chicken cubes on a plate and set aside.
Heat the remaining oil in the same wok. Once the oil is hot, add the sliced onion and cook for a minute on high heat until they turn translucent.
Then add the garlic & chilli paste and continue stir-frying for a minute more on high heat.
Next add the chilled rice to the wok and pour in the prepared sauce mixture. Leave the rice undisturbed in the work for couple of minutes. This will ensure that the rice grains crisp up in hot wok.
Now start stirring the rice so that the sauce evenly coats each of the rice grain. Taste the rice at this point for seasoning and add salt if required.
Finally add the fresh basil leaves. You don’t need to chop the leaves; they will wilt down as soon as in contact with heat. Give a good mix to distribute the fresh Thai basil evenly within the rice.
Also add the cooked chicken cubes and toss the rice for a final mix. Sprinkle freshly chopped spring onion to garnish and serve the Thai chilli basil fried rice with chicken and a sunny side up on the side. Enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2019/09/thai-chilli-basil-fried-rice-with-chicken-spicy-basil-chicken-fried-rice/