Heat 2 tablespoons of vegetable oil in a large pan or wok over medium to high heat. Once the oil is hot, add the minced garlic and chopped chilies. Stir-fry for about 30 seconds, until fragrant but not browned. Stir constantly to avoid burning.

Add the ground pork to the pan, breaking it apart with a spatula. Stir-fry the pork until it is browned and cooked through, about 5-7 minutes. Ensure the meat doesn’t clump together for an even texture.

Reduce the heat to medium. Add the oyster sauce, soy sauce, fish sauce, and sugar to the pan. Stir well to coat the pork evenly with the sauce. Let it cook for 1-2 minutes, allowing the flavours to meld.

Pour 1/4 cup of water into the pan to help deglaze it and add a bit of moisture. Stir everything together and let it simmer for another 2-3 minutes to slightly thicken the sauce.

Add the Thai holy basil leaves to the pan and stir gently until they wilt. This should take about 1 minute. Remove from heat immediately once the basil is wilted to preserve its fresh flavour.

While the pork is cooking, you can fry one egg per serving. In a separate small pan, fry eggs in oil until the whites are crispy and the yolk is still slightly runny. Set aside.

Serve the stir-fried pork with a generous portion of steamed jasmine rice on each plate. Place the fried egg on top of the rice for a more traditional presentation.

Garnish with a few extra basil leaves, if desired. Serve hot and enjoy with a side of chili vinegar or pickled vegetables for extra flavour contrast. This dish pairs well with cold Thai iced tea or a refreshing salad.