Prep the ingredients: Chop the tomato into bite-sized pieces. Mince the garlic and chop the sweet onion into small pieces. Separate the basil leaves from the stems and set aside. Scramble the eggs in a small pan and set aside.

Heat the wok or pan: Heat the vegetable oil in a wok or large skillet over medium-high heat.

Sauté the garlic and onions: Add the minced garlic and chopped onions to the hot oil. Stir fry for about 30 seconds or until fragrant (be careful not to burn the garlic).

Add the tomato: Add the chopped tomato to the pan and cook for 2-3 minutes, stirring occasionally, until the tomatoes soften and release their juices.

Add the rice and scrambled eggs: Add the cold, cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry for 3-4 minutes, ensuring the rice gets well-coated in the tomato juices and garlic. Fold the scrambled eggs into the fried rice and mix well.

Season the rice: Stir in the soy sauce, sugar, salt and black pepper. Continue to stir-fry the rice, making sure the seasonings are evenly distributed.

Add the basil: Once the rice is well-fried and seasoned, add the fresh Thai basil leaves last. Stir quickly to wilt the basil and mix it into the rice. The heat from the rice will bring out the basil’s fragrant aroma.

Garnish and serve: Remove the fried rice from the heat. Garnish with chopped green onion, fresh-cut tomatoes, and fresh basil (optional), and serve with lime wedges on the side for an extra burst of freshness.