Thai Fried Rice with Basil (Khao Pad Kra Phao)

Do not use freshly cooked rice for this recipe, or it will become gummy after cooking in the wok. Use leftover rice from the day before, or alternatively, if you don't have the time, prepare the rice, let it cool and dry out, and then place it in the freezer for 2 hours. This should help dry the rice to a sufficient state. If the rice is still too wet, it will stick together.

2 TB cooking oil
2 cups cooked jasmine rice
1 garlic clove, minced
4 fresh red Thai chilis, chopped
1 cup button mushrooms, chopped
1/2 cup long beans, chopped
1 cup onion, chopped
1 carrot, julienned
1/4 cup scallions, thinly sliced

Sauce mixture:
3 TB mushroom-flavored soy sauce
1 TB lime juice
1/2 tsp. white pepper, ground
1/2 tsp. sugar

1 tomato, diced, for garnish
1 cucumber, sliced, for garnish

16 Thai basil leaves (preferably kra phao basil)

Heat oil over medium heat and fry garlic and chilis until garlic is light brown. Add onions, long beans, carrot, scallions, and mushrooms and stir. Cook 1 minute and add rice. Stir to combine and fry 1 minute. Add sauce mixture and stir until evenly distributed. Add basil leaves, stir, and remove from heat. Serve garnished with tomato and cucumber and a few basil leaves.