• 1 Cup uncooked jasmine rice Not everyone has leftover rice on hand so I'm giving the measurement for uncooked rice. If using cooked rice, use 3-4 Cups. Substitute: basmati, brown or cauliflower rice
• 8 cloves fresh garlic Pound with red chilies.
• 8 Thai red chilies If you can't take spicy food, use fewer chilies or larger chilies which are less spicy. You will need to reduce the sugar to balance the flavor.
• For the sauces
• 3 Tablespoons dark soy sauce Substitute: Sweet Soy Sauce (Kick Manis) but reduce the amount of sugar added.
• 1 Tablespoon light soy sauce if GF: tamari or coconut aminos. This is a very savory sauce. If you don't like your food too flavorful, use low-sodium soy sauce or add teaspoon by teaspoon, to taste.
• 2 teaspoon brown sugar  Palm Sugar is traditional but it comes in blocks which is a pain to grate into smaller pieces. Substitute: white sugar. Use bone char free if vegan.

Other Ingredients

• 1-2 Tablespoons vegetable oil neutral vegetable oil such as palm oil. Do not use olive oil if you want the recipe to taste authentically Thai.
• 4 shallots Optional but I find they add a great texture to the fried rice! If you've no time to slice and crisp them up, simply smash them together with the garlic and chilies, and saute together. Substitute: ½ red onion
• chili-garlic paste that you pounded or minced above
• 1⅓ Cup frozen pea and carrot mix Substitute: Carrot, pea and corn mix or 1-2 red or orange bell peppers, depending on size. If you use mushrooms as a substitute, it will increase the cooking them as they will release a lot of water which you will need to cook off.
• 1 Cup fresh Thai basil You can get it at the Asian grocery store or grow it yourself with ClickandGrow. Substitute: Holy Basil in a pinch. Not to Italian Basil.

Garnishes

• 1½ lime Cut into wedges and squeezed over rice. Highly recommended
• Cilantro, spring onions and more red chilies