- Make the sauce: Whisk together the oyster sauce, light soy sauce, sweet dark soy sauce, fish sauce, white sugar and water in a small measuring cup or bowl until combined well.
- Prepare the fresh ingredients: Prepare the garlic, fresh red and green chilies, large red chili and yellow onion as indicated in the ‘ingredients’ section. Using a mortar and pestle, pound the garlic and fresh red and green chilies (not the sliced large red chili) into a coarse paste (note 5). Pick the holy basil leaves off the stems, then rinse and pat-dry with paper towels. Rinse the shrimp thoroughly and pat-dry.
For the Thai Basil Shrimp Fried Rice:
- Stir-fry the onion and aromatics: Heat 2 tablespoons canola oil in a large wok over high heat. Once hot, add the onion and stir-fry for 20 seconds. Add the smashed garlic chili paste and large red chili (reserve a few slices for garnish) and stir-fry for 30 seconds to combine. (Note: Open a window or switch on the exhaust fan if needed. Stir-frying chilies over high heat can produce a lot of smoke and pungent fumes.)
- Cook the shrimp: Add the shrimp and stir-fry for 1 minute until they start to develop color and are almost cooked.
- Add the rice and sauce: Add the cooked brown rice and pour the sauce on top. Stir-fry until combined well and every grain of rice is evenly coated with the sauce – about 1 minute.
- Toss through the basil: Add the holy basil leaves and toss briefly to combine until wilted – about 30 seconds. Switch off the heat.
- To Serve: Transfer to a serving plate or divide evenly into bowls and garnish with the reserved sliced large red chili pieces. Or for fancier plating, place 2 pieces of the reserved sliced large red chili into a bowl and spoon the fried rice on top. Press down with the back of a spoon until the rice is in an even layer. Tip out onto a plate. Repeat with the remaining servings of fried rice. Serve with sliced cucumber and chopped fresh chilies mixed with fish sauce (prik nam pla) in a small bowl or sauce dish on the side if desired.