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Remove enough basil leaves from 1 large bunch basil to make 2 cups and coarsely tear; set aside. Finely chop basil stems to measure 1 Tbsp.; set aside. Set aside a few pretty leaves from remaining bunch for serving.
Beat 4 large eggs and a pinch of kosher salt in a medium bowl. Stir in half of reserved 2 cups basil leaves; set aside.
Warm 2 Tbsp. vegetable oil in a large skillet (preferably nonstick) over medium-high heat. Add 3 garlic cloves, finely grated, one 2" piece ginger, peeled, finely grated, 1 Fresno or serrano chile, finely chopped, ⅓ cup store-bought crispy fried onions or shallots, and reserved chopped basil stems. Cook, stirring often, until fragrant, about 1 minute. Add 3 cups chilled day-old cooked rice and stir fry, breaking up and tossing often, until lightly crisped, about 3 minutes. Add 3 Tbsp. soy sauce and 2 Tbsp. toasted sesame oil; cook, tossing often, until combined, about 2 minutes.
Add reserved egg mixture to rice; cook, stirring constantly, until cooked through, about 2 minutes. Remove from heat and stir in remaining 1 cup basil leaves. Taste fried rice and season with salt if needed.
Divide fried rice among plates and garnish with reserved whole basil leaves and more crispy fried onions.