Chop the protein of your choice (chicken, shrimp, or tofu) into bite-sized pieces. Dice the yellow onion, bell peppers, and carrot. Mince the garlic and set aside.

Prep the Rice

Ensure the cooked rice is cold and separated. If using leftover rice, break up any clumps to ensure even frying.

Cooking

Sauté the Vegetables

In a large skillet or wok, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.

Add Protein

Add the chopped protein to the skillet. Cook until fully cooked through (for chicken and shrimp, about 5-7 minutes; for tofu, until golden brown).

Incorporate Remaining Vegetables

Add the diced bell peppers and chopped carrot to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender.

Add Rice and Seasoning

Add the cold cooked rice to the skillet along with soy sauce, sesame oil, salt, and black pepper. Stir well to combine all ingredients and heat through, about 5 minutes.

Finish with Basil

Once everything is heated through, stir in the basil leaves and cook for an additional minute. Remove from heat.