1. In a small bowl, mix together 2 Tbsp soy sauce, 1 Tbsp fish sauce, and 1 tsp sugar until the sugar dissolves.
2. In a wok or large nonstick skillet, heat 1 Tbsp of the avocado oil over medium heat. Crack in the eggs (you may have to do this in two batches if using a wok). Sprinkle with salt and pepper and cook 1-2 mins until set, then flip and cook 30-60 secs until the whites are fully set but the yolks are still runny. Remove from the wok and set aside.
3. Add the remaining 1 Tbsp oil, the chicken, and a sprinkle of salt and pepper. Spread the chicken into an even layer and let it sear, undisturbed, for 2 mins until golden brown. Cook, stirring, for 1 more min until just cooked through, then stir in the 1 Tbsp soy sauce.
4. Add 1 Tbsp butter, the shallot, red chili, and garlic, and cook until the shallot softens and becomes translucent, about 3 mins.
5. Add the rice and the sauce mixture along with 1 tsp freshly ground pepper and 1/2 tsp kosher salt. Cook, stirring, until everything is combined, about 2 mins.
6. Stir in the scallions, then create a small well in the middle of the rice and add the remaining 1 Tbsp butter. Let the rice fry in the melted butter, undisturbed, until crispy, 2-3 mins. Stir the rice to mix up the buttery pieces throughout, then cook, tossing once or twice, until more crispy bits form, about 2 mins.
7. Add the eggs, breaking them into pieces. Add the Thai basil and cook, tossing, until everything is combined, about 1 min. Serve in bowls and enjoy!
