Thai Basil Chicken (Pad Kra Pao Gai) with Crispy Eggs

1. 1
   Cook jasmine rice in a pot or rice cooker with 3 cups water and a pinch of salt until fluffy, about 18 minutes.⏱ 18 min
2. 2
   In a small bowl, whisk oyster sauce, soy sauce, fish sauce, dark soy sauce, sugar, and 2 tablespoons water until dissolved.
3. 3
   Finely mince garlic and chilies together on a cutting board until almost pasty.
4. 4
   Heat 2 tablespoons oil in a large 12-inch skillet over high heat until shimmering hot.
5. 5
   Crack eggs into hot oil and fry until edges are deeply browned and crispy with runny yolks, about 2 minutes; set aside.⏱ 2 min
6. 6
   In the same skillet with 1 tablespoon oil, add minced garlic and chilies; stir-fry over medium-high heat for 30 seconds until fragrant.⏱ 30 sec
7. 7
   Add ground chicken, breaking it apart with a wooden spoon, and sear undisturbed for 2 minutes to get light browning.⏱ 2 min
8. 8
   Stir-fry chicken over high heat for 3 to 4 minutes until no longer pink and pan moisture mostly evaporates.⏱ 4 min
9. 9
   Pour in the sauce mixture and toss continuously for 1 to 2 minutes until chicken is evenly coated and glossy.⏱ 2 min
10. 10
    Turn off the heat, fold in fresh basil leaves, and toss gently for 30 seconds until just wilted.⏱ 30 sec
11. 11
    Divide warm jasmine rice among four bowls, spoon chicken over top, and crown each bowl with a crispy fried egg.