Basil Fried Rice

1.	Remove enough basil leaves from 1 large bunch basil to make 2 cups and coarsely tear; set aside. Finely chop basil stems to measure 1 Tbsp.; set aside. Set aside a few pretty leaves from remaining bunch for serving.
2.	Beat 4 large eggs and a pinch of kosher salt in a medium bowl. Stir in half of reserved 2 cups basil leaves; set aside.
3.	Warm 2 Tbsp. vegetable oil in a large skillet (preferably nonstick) over medium-high heat. Add 3 garlic cloves, finely grated, one 2" piece ginger, peeled, finely grated, 1 Fresno or serrano chile, finely chopped, ⅓ cup store-bought crispy fried onions or shallots, and reserved chopped basil stems. Cook, stirring often, until fragrant, about 1 minute.
4.	Add 3 cups chilled day-old cooked rice and stir fry, breaking up and tossing often, until lightly crisped, about 3 minutes. Add 3 Tbsp. soy sauce and 2 Tbsp. toasted sesame oil; cook, tossing often, until combined, about 2 minutes.
5.	Add reserved egg mixture to rice; cook, stirring constantly, until cooked through, about 2 minutes. Remove from heat and stir in remaining 1 cup basil leaves. Taste fried rice and season with salt if needed.
6.	Divide fried rice among plates and garnish with reserved whole basil leaves and more crispy fried onions.

	1 large bunch basil
	4 large eggs
	2 Tbsp. vegetable oil
	3 Garlic Cloves - finely grated
	1 (2") piece ginger - finely grated
	1 Fresno or Serrano Chile - finely chopped
	75ml Crispy Fried Onions - Store Bought
	700ml Day old Rice
	3 Tbsp. Soy Sauce
	2 Tbsp. Toasted sesame oil