Cook the rice: Rinse 1.5 cups jasmine rice until water runs mostly clear. Combine with 1.5 cups water for rice in a pot, bring to a boil, then cover and reduce to lowest heat.

Mix the sauce: While rice cooks, stir together 2 tablespoons fish sauce, 1 tablespoons oyster sauce, 1 tablespoons soy sauce, and 1 teaspoons sugar in a small bowl. Set aside.

Prep the aromatics: Pound or mince 4 pieces garlic cloves, minced and 3 pieces Thai bird's eye chilis, sliced together. You want them bruised and fragrant, not a paste.

Stir-fry the green beans: Heat 2 tablespoons neutral oil (vegetable or peanut) in a wok or large skillet over high heat until smoking. Add 7.1 ounces green beans, trimmed and cut into 2-inch pieces and stir-fry until blistered and just tender.

Cook garlic and chilis: Push beans to the side, add the garlic and chili mixture. Stir-fry until fragrant, about 30 seconds. Don't let the garlic burn.

Cook the shrimp: Add 16.1 ounces shrimp, peeled and deveined in a single layer. Let them sear without moving for about a minute, then toss and cook until just pink through.

Add sauce and basil: Pour in the sauce mixture, toss everything together. Kill the heat and immediately fold in 1 cups Thai basil leaves, packed. The residual heat will wilt the basil perfectly.

Rest the rice: Fluff rice with a fork and let it sit uncovered for a couple minutes before serving.

Plate and serve: Serve the stir-fry over jasmine rice. A fried egg on top is traditional and worth the extra minute if you're inclined.