Basil Chicken (Phat Kaphrao)

2 tablespoon fish sauce

1 tablespoon reduced sodium soy sauce

1 tablespoon light brown sugar

2 tablespoons peanut or canola oil

1 large egg, optional

3 tablespoons coarsely chopped garlic, about 3 cloves

3 tablespoons finely sliced shallots, about 2 medium shallots

1 pound boneless skinless chicken thighs, cut into chunks

6 fresh Thai chilis, minced (adjust with different chilis or the amount to achieve desired heat/spice preference)

1 red bell pepper, seeds and ribs removed and cut into ¼-inch strips

2 cups Thai or other basil leaves, roughly chopped

2 cups cooked brown rice