Whisk together oyster sauce, fish sauce, soy sauce, and sugar in a bowl and set aside.

Heat a wok or large frying pan over medium-high heat with olive oil spray.

Add chopped garlic and chili peppers and stir-fry for about 30 seconds until fragrant.

Add chopped red bell pepper and onion, stir-fry until the onion becomes translucent.

If using chicken or beef, add them with the onion and red pepper. Cook until chicken is fully cooked or beef is medium.

Push the ingredients aside in the wok/pan and quickly scramble the egg substitute.

Pour in the prepared oyster sauce mixture and stir everything together well.

Increase the heat to high and add the chilled cooked jasmine rice, breaking up any clumps with a spoon.

Stir until the rice is well-blended with the sauce and other ingredients.

Taste and add more soy sauce, oyster sauce, or fish sauce if desired to adjust seasoning.

Once everything is thoroughly blended and the rice is hot, remove from the heat.

Stir in the fresh Thai basil leaves until they are wilted.

Garnish with cilantro if desired before serving.