Cook the rice in boiling salted water, drain and return to the saucepan. Cover the saucepan with a towel so the rice stays warm.
Heat the olive oil in a wok over medium heat and stir fry the garlic and chilli until fragrant. Add the chicken and cook until no longer pink inside.
Add the rice, stir well to coat with oil, then add the sugar, fish sauce and soy sauce. Stir. Add the spring onions, basil and coriander. Heat through, stirring, then season to taste with salt if needed. Serve.