Dice the chicken breast into small bite-sized pieces.
Mince the garlic finely and slice the red chilies.
Heat a wok or large pan over high heat with oil until smoking.
Add minced garlic and chilies, stir-fry for 30 seconds until fragrant.
Add the diced chicken and stir-fry until cooked through, about 5-6 minutes.
Add fish sauce, oyster sauce, and sugar. Stir well.
Add the fresh Thai basil and white pepper. Toss for 1 minute until fragrant.
Heat oil in a separate non-stick pan over medium-high heat.
Crack eggs into the pan and fry until whites are set but yolk remains runny, about 3-4 minutes.
Divide cooked jasmine rice between two plates.
Top each rice portion with the stir-fried basil chicken.
Place one fried egg on top of each serving.
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