Thai Basil Chicken with Rice

Read it through once before you start the pan.

1. 1Step 1. Rinse the white rice in a sieve under cold water until the water runs mostly clear.
2. 2Step 2. Put the rice and the water in a small pot and bring to a boil over high heat.
3. 3Step 3. Cover, turn the heat to low and cook for 12 minutes, until the water is absorbed, then take the pot off the heat and keep it covered.
4. 4Step 4. While the rice cooks, stir the oyster sauce, fish sauce, soy sauce and brown sugar together in a small bowl until the sugar dissolves.
5. 5Step 5. Heat 2 tbsp of the vegetable oil in a small skillet over medium-high heat until it shimmers.
6. 6Step 6. Crack in the eggs and fry for 3 minutes, spooning oil over them, until the edges are crisp, then lift onto a plate. Use pasteurized eggs for runny yolks.
7. 7Step 7. Heat the remaining 1 tbsp of vegetable oil in a large skillet or wok over high heat until it shimmers.
8. 8Step 8. Add the garlic and the chilies and stir-fry for 30 seconds, until fragrant.
9. 9Step 9. Add the ground chicken, break it up with a spatula and stir-fry for 5 minutes, until no pink remains and the edges start to brown.
10. 10Step 10. Pour in the sauce and stir-fry for 1 minute, until it coats the chicken and the skillet is almost dry.
11. 11Step 11. Turn off the heat, add the basil and toss until the leaves just wilt.
12. 12Step 12. Fluff the rice with a fork, divide it between 2 plates with the chicken, and top each with a fried egg.