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Heat 1 tbsp veg oil in a pan or wok, add the onion, garlic, ginger and chillies, fry for 30 seconds until fragrant.
Add the minced pork and break it up with a spoon, cook for 6 mins until brown & crispy
Stir in oyster sauce, soy sauce, fish sauce, and sugar. Cook for 2 more mins. Add in the stock to deglaze and let it reduce down for a few mins before stirring in Thai basil leaves.
Remove the mince and in the same frying pan add a little more oil, crack in your eggs and cook on a high heat until crispy but the yolks are still runny
Serve with sticky rice, cucumber slices and fresh mint