Fry the shallots

• Place the olive oil and the thinly sliced shallots in a small skillet and heat to medium. When the oil is shimmering, reduce heat to low and cook, stirring often, until crispy and browned, but not burned. Watch the shallots as they will quickly turn brown toward the end. Remove the shallots and place them on a paper-towel-lined plate. Reserve the oil and set aside. (If pieces of shallots are still in the oil, they will burn as you reuse them. I drain it in a small sieve to remove any small pieces).
• Heat a large wok over medium heat and add 1 tablespoon of the reserved shallot oil. Crumble the tofu and cook until very dry and chewy, about 10 minutes.
• Push aside the tofu and add another tablespoon of the reserved shallot oil. Add the garlic, ginger, chili pepper and scallions and cook for another minute until it is just fragrant. Add the rice, soy sauce and sesame oil and cook 2-3 minutes, breaking up the rice with your spoon/spatula as you stir.
• Whisk together the eggs, 1 cup of basil leaves, and the salt. Push the rice aside and add the eggs. Quickly scramble, stirring for 30 seconds, then fold into the rice. Remove from heat and add the fried shallots and remaining 1/2 cup basil leaves. Serve immediately.