Prepare the Sauce: Whisk together dark soy sauce, oyster sauce, fish sauce, and brown sugar in a small bowl until the sugar dissolves. Set aside.

Prepare Aromatics: Grind the Thai bird’s eye chilies, garlic cloves, and salt using a mortar and pestle (or finely chop).

Stir-Fry Aromatics: Heat oil in a wok or large skillet over high heat. Add the chili-garlic mixture and stir-fry for 30 seconds until fragrant. Be careful not to burn the garlic.

Cook Protein: Add thinly sliced onions and shrimp (or your protein of choice) to the wok. Stir-fry until the shrimp turn pink and the onions become translucent.

Add Rice: Add cooked Jasmine rice to the wok. Break up any clumps and stir-fry for 2-3 minutes, ensuring the rice is thoroughly heated.

Add Sauce: Pour the prepared sauce over the rice. Stir-fry until all the grains are coated and evenly colored.

Finishing Touches: Add chopped green onions, freshly cracked black pepper, and Thai basil. Stir-fry for another minute until the basil wilts slightly.

Serve: Serve hot, garnished with extra Thai basil and chili slices (optional).