Sauté the chilies and garlic in olive oil until fragrant. Add the shrimp and cook until just done, then add the bell pepper and season with soy sauce, fish sauce, and stevia.

Drain the shirataki rice in a strainer and rinse well. Add the rice to the pan and stir-fry until the liquid evaporates and the rice is dry.

Crack the egg into the pan and scramble, mixing well so the egg coats the rice. Once the rice is dry and the egg is cooked, add the basil leaves, stir, and turn off the heat.