Cook the Jasmine Rice: In a medium pot, bring 1 cup of rinsed jasmine rice and 1 cup of water to a boil. Reduce the heat to low, cover, and simmer for 12-15 minutes until the water is absorbed and the rice is tender. Set aside to cool slightly.

Prepare the Stir-Fry: Heat the toasted sesame oil in a large skillet or wok over medium heat. Add the garlic and ginger, stir-frying for 1 minute until aromatic.

Cook the Vegetables: Add the sliced onion, red bell pepper, shredded carrot, and green chilies (if using). Stir-fry for 2-3 minutes until the vegetables are tender-crisp.

Add the Sauce: Stir in the soy sauce, vegetarian oyster sauce, and salt. Mix well to coat the vegetables evenly.

Combine the Rice: Add the cooked jasmine rice to the skillet. Stir-fry for 3-4 minutes, ensuring the rice absorbs the flavors.

Finish with Thai Basil: Turn off the heat and gently fold in the Thai basil and cilantro, allowing the heat of the rice to wilt the herbs.

Serve and Garnish: Transfer the fried rice to a serving dish. Garnish with chopped peanuts and serve with lime wedges for a zesty finish.