Start by mincing about 4 cloves of garlic and 2-3 bird's eye chilies, adjusting according to your spice preference. Chop 1 pound of chicken into bite-sized pieces and set aside.

In a bowl, combine the chopped chicken with 2 tablespoons of fish sauce. Mix well to coat the chicken evenly and set aside for about 10 minutes.

Heat your wok over high heat, adding 2 tablespoons of vegetable oil until shimmering. Carefully add the marinated chicken, spreading it out to ensure even cooking. Stir-fry for about 4-5 minutes.

Once the chicken is cooked through, add the minced garlic and chilies to the wok. Stir-fry for another 30 seconds to 1 minute.

Add approximately 3 cups of day-old cooked rice to the wok, breaking up any clumps with a spatula. Stir-fry vigorously for about 3-4 minutes.

Pour in 2 tablespoons of sweet dark soy sauce and stir everything together thoroughly for about 1-2 minutes.

Lastly, strip the leaves from 1 cup of Thai holy basil and gently fold them into the fried rice. Cook for just another minute.

Transfer your Spicy Thai Basil Chicken Fried Rice to serving plates. Garnish with extra sliced chilies or fresh basil, if desired. Serve hot.