Basil Fried Rice

• 3 tablespoons canola or peanut oil
• 1/4 teaspoon salt
• 3 garlic cloves, minced
• 2 small Serrano chilies, seeded and chopped
• 3 scallions, white and green parts, chopped
• 12 ounces large jumbo shrimp, peeled and deveined
• 3 cups cooked perfect white jasmine rice
• 1/4 cup soy sauce
• 1 teaspoon fish sauce, or to taste
• 1/2 teaspoon sugar
• 1/2 cup firmly packed fresh Asian sweet basil leaves, also known as Thai basil, coarsely chopped
• 1/4 cup firmly packed fresh cilantro leaves, coarsely chopped

1. Heat a wok or a large deep skillet over medium heat for 40 seconds.
   
   
2. Add the oil around the perimeter of the wok so that it coats the sides and bottom.
   
   
3. When the surface shimmers slightly, add salt, garlic, chilies, and scallions and cook, stirring constantly until the garlic is golden brown and fragrant, about 2 minutes.
   
   
4. Add the shrimp and stir-fry until it turns orange, about 2 minutes.
   
   
5. Add the rice and cook, using a spatula to break up any clumps of rice and mixing the ingredients until well combined, about 4 minutes.
   
   
6. Add the soy sauce, fish sauce, and sugar and cook for a few seconds.
   
   
7. Add the basil and cilantro leaves and cook until the leaves began to wilt, about 30 seconds.
   
   
8. Transfer the rice to a serving plate. Serve immediately.