Cook the jasmine rice in advance and keep it in the refrigerator to cool for at least 1 hour. You could make it a day ahead and refrigerate as well. Make sure the rice is chilled before using.
Add all the sauces to a bowl, mix together and keep aside for later.
Break the eggs in a small bowl, whisk and keep aside.
Heat the wok on the stovetop until it is very hot. Add the sesame oil, followed by the garlic and ginger. Saute on high heat for a couple of minutes, stirring regularly.
Add the chopped bell pepper and saute on high heat for a couple of minutes. If adding additional ingredients such as shrimp or meat, add it now and cook on high heat for a few minutes.
Add the Thai Basil leaves and immediately move all the ingredients to the side. Add the eggs and stir to scramble them.
As soon as the eggs are cooked, add the sauces and mix.
Lower the heat to medium and add the cooked and cooled Jasmine rice. Mix well to combine. The rice should be well coated with the rest of the ingredients.
Garnish with chopped green onions, more basil leaves and optionally, sesame seeds. Serve hot.