Mix the oyster sauce, fish sauce, soy sauce, and sugar together in a small bowl and set it right next to the stove. Having this ready before the wok gets hot makes the whole stir-fry go smoothly.

Heat a wok or large skillet over high heat until it is very hot, about 2 minutes. Add 1 tablespoon of the oil and swirl to coat. Add the garlic and chilies and stir constantly for about 30 seconds, just until fragrant. Do not walk away here, garlic burns fast on high heat.

Add the ground chicken and break it apart with a spatula or wooden spoon. Spread it in an even layer and let it cook undisturbed for about 2 minutes so the bottom gets a little brown, then stir and break up any large chunks. Cook until no pink remains, about 5 to 6 minutes total.

Pour the sauce over the chicken and toss everything to coat evenly. Let it cook for 1 more minute until the sauce glazes the meat and smells a little caramelized. Pull the pan off the heat.

Add the Thai basil leaves and toss them in for about 30 seconds. The residual heat will wilt them just enough. Any longer and they turn dark and bitter, so be quick here.

While the stir-fry rests, heat the remaining tablespoon of oil in a small skillet over medium-high heat. Fry the eggs one or two at a time until the whites are fully set and the edges are lacy and crisp, about 2 to 3 minutes. The runny yolk breaks into the rice and acts like a sauce.

Spoon rice into bowls, top with the basil chicken, and set a fried egg on top of each serving. Serve immediately with extra sliced chili on the side if anyone wants more heat.