Thai Basil Fried Rice

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• 3 cups jasmine rice (cooked and cooled, see notes)
• 8 cloves garlic
• 6 each Thai red chilies (I use 2-3)
• 1 tablespoon avocado oil
• 2 tablespoons oyster sauce
• 1 teaspoon black soy sauce (or dark soy sauce)
• 3 teaspoons fish sauce (I use 3)
• 1 tablespoon brown sugar
• ⅛ teaspoon white pepper
• 2 each large eggs (lightly beaten)
• 2 tablespoons salted butter
• ⅓ cup thinly sliced shallots
• 12 ounces shrimp (peeled and deveined)
• 1 ½ cups Thai basil leaves
• As Needed Salt

1. CHILI: Add the garlic, red chilies, and a small pinch of salt to a mortar and break it down with a pestle. You want the garlic and chilies to be completely minced; set aside.
2. SAUCE: Add oyster sauce, soy sauce, fish sauce, brown sugar, and white pepper to a bowl, stir to combine; set aside for now.
3. EGGS: Heat a large dutch oven or wok over medium-high heat until hot. Add the oil to the pan. Add the eggs and scramble them in the pan quickly, breaking up any large pieces. Remove to a bowl and set aside for later.
4. SAUTE: Add the butter to the pan and allow it to melt. Then add the shallots and cook for 3 minutes or until softened, then add the chili paste from step 1. Cook for 30 seconds before adding the shrimp. Cook the shrimp for 30 seconds. Then add the cooked rice to the skillet. Stir everything to combine. Flatten the rice out into a thin layer and allow the rice to sizzle for 30 seconds untouched. Toss, then let sit again for 30 seconds. Alternating gives the rice time to heat through. You’ll notice the rice starts to sizzle and pop in the pan.
5. FINISH: Drizzle the prepared sauce over the rice, stir, and allow it to sizzle and soak into the rice. When the sauce is absorbed, add the eggs and basil. Stir to combine and allow the basil to wilt a bit. Turn off the heat and serve!