Cook 2 cups of rice, and then refrigerate for 1-2 hours, until cool

Take out frozen peas and thaw them at room temperature

Mince the vegetables and slice the chicken into small pieces

Heat the wok over high heat. When it starts to smoke, add in 1 1/2 tbsp of peanut oil

Add minced shallots, thai chilis, garlic, ginger, and the white part of the green onions. Stir fry for 1 minute

Add the sliced chicken, salt and pepper, and stir fry for 3 minutes

Remove everything from the wok and put into a bowl. Wipe the wok clean, but do not wash it

Combine the eggs, sesame oil, and some salt into a bowl

Reheat the wok over high heat. When it starts to smoke, reduce the heat and add in the egg mixture. Stir fry for 2 minutes, and then add the cooled rice to the work

Stir fry the rice and eggs for 3 minutes

Add in the peas, cooked chicken and vegetables, thai basil, chili bean sauce, shrimp paste, and fish sauce. Stir fry for another 5 minutes over high heat

Turn off the heat, and garnish with the green parts of the green onion, as well as fresh Thai basil