Mix soy sauce, oyster sauce, fish sauce, and brown sugar in a small mixing bowl and keep aside.
Pound the Chilies and Garlic
Add bird’s eye chilies, garlic cloves, and salt to a mortar and pestle and pound to make a coarse paste.
Stir Fry The Rice
Heat vegetable oil in a wok or a large pan over high heat.
Once the oil is very hot, add the crushed garlic and red chilies and saute for 8-10 seconds.
Add onions and fry for 4-5 seconds.
Add shrimp and cook until they turn pink in color, 2-3 minutes.
Now add the sauce mixture and cooked rice and mix everything well.
Add salt and pepper, green onions, and Thai basil and mix well.
Serve hot with sliced tomato, cucumber, and lime wedges.
Use day-old rice. If you are making it fresh too, make sure you cool down the rice fully and then use it to make the dish.You can also add vegetables along with shrimp to make it filling and wholesome.Prep all the ingredients beforehand and then start this dish. As it is cooked on high heat, you will need ingredients one by one and there will be no time left to prep.For the vegetarian version, skip adding fish sauce and oyster sauce. You can replace soy sauce with tamari for a gluten-free version.