Aromatic jasmine rice infused with Thai holy basil, chili, and shiitake mushrooms.
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Rinse the jasmine rice under cold water until the water runs clear, then drain thoroughly.
Heat the sesame oil in a large pot or deep skillet over medium-high heat.
Add the shallots, garlic, and chilies, sautéing for 2 minutes until fragrant and softened.
Add the sliced shiitake mushrooms and cook for 5 minutes until they release their moisture and turn golden brown.
Stir in the drained rice and toast it with the mushroom mixture for 1 minute to coat each grain in oil.
Pour in the vegetable broth, soy sauce, and brown sugar, bringing the mixture to a gentle boil.
Reduce heat to low, cover tightly, and simmer for 15-18 minutes until the liquid is fully absorbed.
Remove from heat, stir in the fresh Thai holy basil leaves, and let it sit covered for 5 minutes before fluffing with a fork.
