Cook the rice according to the instructions on the package and let rest while you prepare the stir-fry.

Pat the chicken dry with a kitchen towel and cut into very small pieces. The chunks should be just a bit bigger than minced meat. Peel and chop the garlic, halve the chilies (use gloves !!) and scrape out the seeds. Cut chilies into small slices. 

In a small bowl, combine oyster sauce with soy sauce and sugar. Stir well.

Heat up 1 tbsp of oil in a small pan on medium heat and fry the eggs to your liking. Set aside. You can also fry the eggs at the same time as the chicken, but only if you are reeeeaally good at multitasking! 

Pluck the leaves of the Thai Basil from the stems and gather in a little bowl next to the frying pan.

Heat another 2 tbsp of oil in a wok or skillet on high heat. Add chilies and garlic and stir well. Let fry, stirring, for about 20 seconds or until fragrant! Make sure not to burn the garlic! Add meat and fry for another 2 minutes, stirring all the time, until the meat is almost done.

Add the sauce and give everything a final stir. Mix in the basil leaves, take the pan off the stove and serve immediately alongside rice and fried eggs.