Thai Basil fried rice is one of my favorite super spicy dishes, and only takes like 5 minutes to make once you have the ingredients together!
Thai Chili's- I usually use a combo of red and green, but the type and amount is up to you. I use 15-20
5-10 cloves garlic (or more)
Half-inch ginger cube
2 Cups of cooked rice, preferably cold/refrigerated. Frozen also works, but not as good of a texture.
2 tablespoons of any high-heat flavorless oil, I use peanut
Soy Sauce or Tamari
Optional-Dark Soy Sauce
1-3 handfuls of basil, preferably Thai Holy basil or Purple Thai but any variety is fine
Red chili flakes, crushed thai chili's, or powder
1 Onion, chopped to your preference
1 Bell Pepper -- or 1 red and 1 green for color
Protein-(beef, chicken, etc) optional
Sugar (Coconut sugar works great)
Start by either grinding in a processor/blender or mashing in a mortar/pestle the chili's, garlic, and ginger together. They should be ground up well, but not pureed.
Heat the 2 tablespoons of oil on high. Once oil begins to get warm, add the chili/ginger/garlic mixture and keep stirring around and frying. This will infuse the oil with the flavors and the heat from the chili's, which will make the whole meal flavorful. This is probably the most important step. Once you can smell the garlic and ginger or hear them popping, it's time to lower the heat and add the chopped onion.
Cook the onion and keep stirring until it begins turning brown but is still fairly crisp, at this point you would add a meat source if you want as well, chicken, pork and shrimp work great. If the onion is ready and/or the meat is browned on the outside, add the cold rice and keep stirring.
i usually have a pre-made sauce mix in a cup of: 2 tablespoons soy sauce(or tamari), 2 teaspoons fish sauce, 1 tablespoon oyster sauce, and then maybe 2 teaspoons of sugar and 2 teaspoons of chili flakes or powder. For more flavor, just add more sauce... each sauce has different taste saltiness so it's really personal preference how much you add. You can always add more as you go. Dark soy sauce can be added for a deeper, sweeter taste.
Add the sauce and keep stirring until the rice turns brown. Once the rice is brown, add the peppers and the basil. If all the rice isn't turning brown you likely need to add more sauce. The more basil the better, but 1-3 handfuls of leaves should do the trick... they shrink down like crazy. Once the basil has shrunk and looks moist the dish is most likely ready!
Google image of the finished product, I'll update with a pic of my own next time I cook it: