Thai Basil Chicken Fried Rice (Tosca Reno)

4  tablespoons		coconut butter (if that's unavailable, use olive oil)
4  tablespoons		shallots, peeled and finely chopped (2 whole)
2		scallions, whites and greens,s sliced
4		cloves of garlic, passed through a garlic press
4  ounces		boneless, skinless chicken breasts, cut into 1/4-inch strips
2		Thai red peppers, cut into ribbons
2  tablespoons		fish sauce
3  tablespoons		oyster sauce
1/2  teaspoon		sea salt
1/2  cup		chopped fresh Thai basil
2  cups		cooked brown rice
1/4  cup		handful fresh cilantro, coarsely chopped
1/2  teaspoon		A pinch of red pepper flakes

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Heat the coconut butter in a large wok over medium-high heat. Add the shallots and scallions and stir-fry for a few minutes until fragrant.

Add the garlic, chicken and red peppers, and stir-fry for four or five minutes.

Add fish and oyster sauces and sea salt, and stir fry it into the mixture. If it's too hot, reduce the heat under the mixture slightly.

Add the basil and rice, and stir-fry until it's heated through.

Serve hot, garnished with cilantro and a pinch of red pepper flakes.