In a small bowl, whisk together the oyster sauce, soy sauce, fish sauce, and sugar until the sugar is fully dissolved, then set aside.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.

Add the prawns and cook for 2 to 3 minutes, stirring occasionally, until pink and cooked through, then transfer them to a plate.

In the same wok, add the remaining 1 tablespoon of vegetable oil along with the minced garlic and sliced chilies, sauteing for about 30 seconds until highly fragrant.

Add the chilled jasmine rice to the wok, breaking up any clumps with a wooden spoon or spatula, and stir-fry for 3 to 4 minutes until the rice is heated through.

Pour the prepared sauce over the rice, tossing continuously so the grains are evenly coated in the seasoning.

Add the thawed peas and the cooked prawns back into the wok, stirring for another 2 minutes until everything is piping hot and well combined.

Remove the wok from the heat and immediately fold in the fresh basil leaves until they are just wilted.

Serve hot with fresh cucumber slices and a squeeze of lime juice for a bright, authentic finish.