Stir-Fry and Serve the Dish
Combine the fish sauce, soy sauce, and sugar in a small bowl and stir well.
Heat the wok again over very high heat. When the oil smokes lightly, add the garlic, take the wok off the heat, and let the garlic sizzle, stirring often, until it turns light golden brown, about 30 seconds. Put the wok back on the heat, then add the chicken, long beans, onions, and fresh chiles. Stir-fry (constantly stirring, scooping, and flipping the ingredients) and break up the chicken as you do until the meat is just barely cooked through, about 1 minute.
Add the dried chiles and the fish sauce mixture (add a splash of water, if necessary, to make sure nothing's left behind in the bowl), and stir-fry until the liquid has been absorbed by the meat, 30 seconds to 1 minute more. Turn off the heat.
Just before you're ready to serve, turn the heat back to high, and once the meat is heated through, add the basil, and stir just until it is wilted and very fragrant, 15 seconds or so.
Serve with the jasmine rice, fried egg, and fish sauce--soaked chiles.