Cook rice: Bring a small saucepan filled with salted water to a boil over high heat. Add rice and cook, like pasta, stirring occasionally until it is just al dente, about 12 minutes. Drain in a fine-mesh sieve, rinse with cold water, and lay out to dry on a paper towel-lined plate.

Make sweet-sour cucumber: Thinly slice cucumbers on an angle. Squeeze 1 tablespoon lime juice into a medium bowl. Cut any remaining lime into wedges. Add cucumbers, 2 teaspoons sugar, and 1 teaspoon salt to lime juice. Toss well to combine and set aside.

Prep ingredients: Peel and finely chop onions. Trim stem ends from green beans and cut into 1-inch pieces. Pat chicken dry and cut into ½–1-inch pieces. Whisk tamari, 2 teaspoons sugar, 1 tablespoon oil, and all of the chili garlic sauce in a small bowl until sugar is dissolved.

Cook chicken: Heat 1 tablespoon oil in a large nonstick skillet over high. Add chicken in a single layer and cook, without stirring, until well browned, about 3 minutes. Transfer chicken to a plate (chicken will not be cooked through.) Add onions to skillet and sauté until golden, about 2 minutes.

Stir-fry rice: Add green beans and a generous pinch salt, cook until green beans are crisp-tender, about 2 minutes. Return chicken and any juices to skillet along with rice and tamari mixture. Toss rice, scraping the bottom of the skillet occasionally, until ingredients are combined and chicken is cooked through, about 4 minutes.

Serve: Spoon rice onto plates. Top with torn basil leaves. Serve fried rice with sweet-sour cucumbers and lime wedges for squeezing over.