heat a bit and wait for the onions to develop some flavor. When
they just start to brown, scrape them into a bowl and set them
aside.
Swirl in a little more oil and add the chicken. Stir the chicken a
bit, and when it’s warm, scrape into the same bowl with the
onions.
Now add another squirt of oil—make sure the wok is still hot—
and add the greens. Stir, allow them to wilt slightly, and then
scrape into the bowl with the onions and the chicken.
Add another squirt of oil and then add all the rice at once,
flattening it like a pancake. Allow it to sit for a bit, lower the heat,
and after it’s sizzled for a minute, start moving it around, scraping
the bottom of the wok. You don’t want a film on the bottom; you
want the rice to be in direct contact with the heat. Slowly cook and
warm the rice, without adding color. When it’s ready, return the
onions, chicken, and greens to the wok and stir.
Turn up the heat and add the chili sauce. Stir and taste: it will
probably need more sauce, so add more until it tastes great. When
it does, add the cilantro, the Thai basil, some of the Fresno chilies,
some of the toasted sesame seeds, and some of the fried shallots.
Spoon the stir-fry into bowls and top with more herbs, chilies,
sesame seeds, fried shallots, and, if you’re up for it, a fried egg. Eat
it hot.
* This is a great way to use leftover chicken, but if you want to
use fresh chicken, buy 1½ pounds boneless, skinless chicken