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Gather all the ingredients.
Mix the 1½ Tbsp soy sauce, ½ Tbsp oyster sauce, 2 tsp fish sauce, 1½ tsp sugar, and 2 Tbsp water in a small bowl. Set aside.
Cut ½ onion into ½-inch slices, then cut crosswise to dice.
Cut ¼ red bell pepper into ½-inch strips, then cut crosswise to dice.
Slice 1–2 bird's eye chili (Thai chili) and remove most of the seeds. Mince 3 cloves garlic now, or add it directly into the frying pan later using a garlic press, as I did.
Preheat a frying pan over medium heat. When it's hot, add 1 Tbsp neutral oil. Then, add 3 cloves garlic (I used a garlic press).
Add the chili and sauté with the garlic until fragrant. Add ½ lb ground pork and cook, breaking up the chunks with a spatula.
Cook until the meat is no longer pink, then add the onion. Stir and cook until the onion is translucent.
Add the bell pepper and cook until tender.
Pour in the seasonings and stir to combine. Simmer until the sauce reduces a bit.
Turn off the heat and add 10 basil leaves.
Divide 2 servings cooked Japanese short-grain rice on individual plates and serve the pork mixture on top. Place the 2 fried eggs on top and garnish with basil leaf.
Store the pork and rice in separate airtight containers and keep in the refrigerator up to 3 days or in the freezer up to 3–4 weeks.