Heat the oil in a large wok over medium-high heat until a drop of water evaporates upon contact.

Add the garlic, shallot, and onions and stir-fry until golden, about 30 seconds.

Add the Thai chiles, fish sauce, oyster sauce, Golden Mountain sauce, lime juice, and green onions. Stir together for about a half-minute.

Add the chicken and cook until lightly colored, about two minutes.

Pour in the beaten egg. Stir-fry until scrambled, then add the rice.

Cook the rice — scooping it up and pressing it into the pan, then scooping it up again — for about two minutes.

Add the Thai basil and tomato and cook until the Thai basil is wilted

Serve, garnishing each plate with cilantro and a squirt of lime.