Cook the rice with the oil until the rice is loosened up and well coated with oil for about 10 minutes.
Add the curry powder and cook for a couple of minutes until the curry gets fragrant.
Strain the chickpeas, the kidney beans and the corn and rinse well. If you want to reuse the chickpea and kidney beans brine (e.g. use as aquafaba), strain them separately and store the brine in a container.
Add the chickpeas, the kidney beans and the corn to the curried rice and mix well. Cook for 5 minutes.
Season with salt according to your taste.
Set a couple of Thai basil leaves aside for decoration purposes, and chop the remaining leaves coarsely.