In a small bowl, add all the sauce ingredients together and whisk; set aside.
Turn the wok/skillet to high and add oil.
In a small bowl, whisk the 2 eggs and salt. Wait for the wok to get hot before pouring the eggs in; stir and mix. Remove the eggs once they are fully cooked.
Place the thinly sliced chicken in the wok/skillet. Cook for several minutes or until no longer pink. Remove the chicken and place them aside.
Add butter to the wok/skillet, then add the garlic and onion. Cook for a couple of minutes or until the onions become translucent. Push them aside, add the cold rice and sauce mixture. Mix everything together until evenly coated with the sauce.
Add the cooked chicken to the rice and mix. Place the Thai Basil leaves in the wok/skillet. Mix until the leaves are wilted.
Lastly, add the cooked eggs; chop the eggs into little pieces. Toss everything together.