Step-by-Step Instructions

1. 1.Prepare the pan

   Heat 1/4 cup of cooking oil in a pan over medium heat.

2. 2.Sauté curry paste

   Add 2 tablespoons of green curry paste to the hot oil and stir-fry for 1-2 minutes until fragrant.

3. 3.Add coconut milk

   Pour in 1/4 cup of coconut milk and stir well with the curry paste until combined.

4. 4.Cook chicken

   Add 1/2 cup of diced chicken to the pan and stir-fry until the chicken is cooked through and lightly browned.

5. 5.Season the dish

   Add 1 tablespoon of fish sauce and 1 tablespoon of seasoning sauce. Stir to combine and allow the flavors to meld.

6. 6.Sweeten the dish

   Add 1 teaspoon of sugar and mix well until dissolved and evenly distributed.

7. 7.Add pea eggplant

   Stir in 1/4 cup of Thai pea eggplant and cook for 1-2 minutes until slightly tender.

8. 8.Incorporate rice

   Add 1 cup of cooked rice to the pan. Stir-fry vigorously, breaking up any clumps, until the rice is evenly coated with the curry mixture and heated through.

9. 9.Add chilies

   Add 2-3 sliced red chilies to the fried rice and stir for 30 seconds to incorporate the spice.

10. 10.Add kaffir lime leaves

    Add a handful of shredded kaffir lime leaves and stir to combine, infusing the dish with their aromatic citrus notes.

11. 11.Add sweet basil

    Finally, add a handful of sweet basil leaves and stir until they wilt, about 30 seconds, to finish the dish with fresh, peppery notes.

12. 12.Serve

    Taste and adjust seasoning if needed. Serve the Green Curry Fried Rice hot, garnished with fresh basil leaves and chili slices.