Two things really knock this dish out of the park: the Thai basil and the Thai chilis. Both of these add distinctive Thai taste and can be found at most international or Thai grocery stores. Also: while some people (myself included!) can be put off by the smell of fish and oyster sauce, they are barely detectable in this recipe and add a great deal of complexity to the dish.
Ingredients
1 tbsp vegetable oil
2 tbsp peanut oil
3 tbsp oyster sauce
2 tbsp fish sauce
6 large garlic cloves, minced
4-6 thai chilis, crushed with seeds (or 2 serrano peppers)
Heat peanut oil, oyster sauce and fish sauce on medium-high until oil begins to smoke. Add garlic and Thai chilis. Cook, stirring frequently, for 1 minute or until garlic turns golden.
Mix in carrots and onion and cook 2-3 minutes until they begin to soften. Stir in red, green and yellow peppers and cook 2-3 minutes more.
Add soy sauce, sugar and rice. Stir well to mix the rice with the sauce, then stir in tofu. Turn off heat and mix in basil. If desired, top each serving with a fried egg and garnish with sliced cucumber.
Recipe by dramatic pancake at https://www.dramaticpancake.com/amber-thai-basil-fried-rice/