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Prepare your ingredients first because this is a fast recipe. So dice chicken into small pieces, dice onion and pepper, mince garlic, seed and mince Thai chili pepper. Crack eggs into a separate bowl and add a sprinkle of salt. Separately, whisk together ingredients for the sauce.
Preheat a large wok or a large non-stick cooking pan with tall sides over medium-high heat. Add oil and sauté chicken with a little bit of salt until almost done.
Move chicken to the side and add diced onion and bell pepper. Sauté until softened and start mixing it in with the chicken.
Move everything to the side and add in minced garlic and Thai chili pepper (add a little oil in needed). Sauté until garlic is fragrant and mix it in with chicken and veggies.
Move everything aside once again, ad a little bit of oil if needed, and add the eggs. Let the eggs start to cook and you stir them slowly. Once eggs are mostly done, mix it in with veggies and chicken.
Add in cold rice and break it up in the pan. Give the sauce another whisk and start pouring it over the rice as you mix it. Mix the rice well, until sauce, veggies, and chicken are evenly spread out.
Stir in basil and let it cook just a few more seconds until basil is wilted. Take off heat and serve right away!