If you don’t have leftover jasmine rice on hand, cook a plain batch of rice and cool it for at least 6 hours or overnight to stiffen the rice. If cooking on the stovetop, use a ratio of 1 cup rice to 1.5 cups water. If cooking in a rice cooker, use 1.5 cups rice and 1.5 cups water.

Heat a large pan or wok over medium heat and add the oil. After 90 seconds when the oil is hot, add the shallots and cook for 4-5 until minutes, stirring occasionally, until they sweat and soften.

Add the ginger and garlic, stirring continuously for one more minute until fragrant.

Add the green beans and carrots, stir-frying until they begin to soften but still retain a little life and crispness.

Increase the heat to medium-high and add the cooked rice, breaking up any clumps with a spatula. Stir frequently to ensure even heating, getting the rice crisp in some spots.

In a small bowl, mix the vegetarian oyster sauce, sriracha, sugar, tamarind concentrate, and salt.

Pour the stir-fry sauce over the rice along with the Thai basil and stir-fry for another 3-4 minutes to caramelize the sauce into the rice and wilt the basil leaves.

Remove from heat and garnish with cilantro, additional Thai basil, bird’s eye chilies, or scallions if desired.