Thai Basil Chicken with Fried Eggs

1. Mix together the ingredients for the sauce (soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, water) and set aside.
2. In a large wok or pan preheated over medium-high heat, add 2 Tbsp avocado oil and the sliced shallots. Stir fry for 2-3 minutes until tender, then add the minced garlic, sliced fresno chili, and sliced Thai chili. Stir fry for 1 more minute.
3. Add the ground chicken and stir fry for 3-4 minutes until cooked through, breaking it up into small irregularly sized pieces.
4. Pour on the sauce and add the sliced scallions. Stir fry 2-3 minutes until the sauce coats the chicken and gets heated through, then turn off the heat and stir in the basil. Cover to keep warm while you fry the eggs.
5. In a separate pan preheated over medium heat, add 1 Tbsp oil to coat the pan then add the eggs. Fry eggs sunny side up with a sprinkle of salt until the white is set but the yolk is still runny. Tilt the pan, scoop up the hot oil with a spoon, and baste the top of the egg white to help it cook through.
6. Serve the basil chicken over warm rice with fried eggs on top and enjoy!