Begin by warming a wok or large skillet over medium-high heat. Pour in some vegetable oil and sauté shallots along with minced chiles until they become translucent and aromatic, around 3 to 5 minutes.
Add minced garlic to the mixture and stir-fry for about a minute until you can smell its fragrance. Incorporate ground beef, cooking and stirring frequently until browned evenly, which should take about 5 minutes. Once done, transfer the beef mixture to a separate plate using a slotted spoon.
Lower the heat to medium and introduce the cooked rice to the wok, breaking apart any clumps as you go. Stir continuously for about 10 minutes to allow the rice to absorb the flavorful juices from the pan.
Create a small well in the center of the rice and pour in the beaten eggs. Using small circular motions, mix the eggs with the rice until each grain is coated.
Add the reserved beef mixture back into the wok, tossing everything together. Drizzle in soy sauce, fish sauce, and oyster sauce while continuing to stir until all ingredients are thoroughly combined. Let it cook for a few more minutes to meld the flavors, then remove from heat.
Gently fold in chopped cilantro and basil, ensuring they are evenly distributed throughout the rice.
Serve the fried rice in two bowls, garnishing each with a squeeze of fresh lime juice.
