Start by making a thin egg pancake/crepe by adding one beaten egg to a hot wok (or well-seasoned skillet) that has been coated with about 1 teaspoon of oil. Carefully tilt the pan so the egg covers the bottom as thinly as possible. Cook until the egg is just set. Flip and cook the other side before removing to a cutting board. Let cool, then cut into bite-sized pieces. Set aside.
Make sure all your ingredients are prepped and at the ready, because this goes fast. Heat your wok (or skillet) over high heat until a drop of water vaporizes in a second or two. Swirl in 1 tablespoon of oil, and add the ginger, garlic, shallots, and chile pepper. Stir-fry 20 or thirty seconds, or until fragrant and softened a bit. Stir in the sunchokes and cook until they take on a hint of color, then add the corn, all the while pushing the ingredients around the pan. If you feel like you need a touch more oil at this point, swirl a bit more in before adding the rice, and stirring well to combine. If you like less separation in your fried rice, you can stir another beaten egg straight into the rice at this point, it's optional though. If added, stir well, letting the egg cook through.
Swirl in the soy sauce, and continue to toss the ingredients. Add the egg crepe, almonds, and cashews, then taste and work in more soy sauce if needed (or perhaps a bit of salt and pepper instead). Quickly turn out onto a platter to serve, sprinkled generously with chopped basil.