Jam Down Foodie

In a small bowl, combine 1 tablespoon sesame oil, Hoisin sauce, oyster sauce, cooking wine, soy sauce and sugar. Mix well and set aside.
In a separate bowl, season shrimp with 1 teaspoon salt, 1 teaspoon pepper and minced garlic. You can also add a bit of fish seasoning for more flavor. 
In a large pan or wok, add 1 tablespoon sesame oil and heat on medium-high heat. Cook shrimp on both sides until pink and cooked through. Remove from the pan and set aside.
In the same pan, add 1 tablespoon sesame oil. Add mushrooms and cook until they have released their water and start to caramelize. Remove from the pan and set aside. If not using mushrooms, you can wait to add mixed vegetables after the onions. 
In the same pan, add 1 tablespoon of sesame oil. Add onions and allow to cook for about 90 seconds. Add chilies and toss until fragrant. You can also add ¼ of a green bell pepper at this point, if desired. 
Add blanched carrots and toss. Allow the carrots to heat through for about a minute or two. If using mixed vegetables, add them here. 
Add steamed rice and use a flat spoon to break the rice apart if it is in clumps. Be sure to get all the lumps out of the rice with the spoon. Toss rice and veggies until combined for about 2 minutes. 
Add the sauce mixture to the rice and veggies and toss rice until it is all coated with sauce for about another minute. 
Add in shrimp and mushrooms. Let the shrimp and mushrooms warm through by tossing them about another minute or two. 
Add Thai basil and scallions and toss and continue to stir and toss rice so it doesn't stick or burn in the pan. Once the basil has wilted, the rice is ready. The basil should wilt in about 3-4 minutes. 
Serve hot and enjoy!