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Make the seasoning sauce by combining light soy sauce, dark soy sauce, oyster sauce, fish sauce and sugar.
Heat a little oil in a wok over medium to high heat.
Add the mince garlic, red onion, chillies and stir-fry for 2 minutes until fragrant.
Increase the heat, add the pork mince and break using a spatula or wooden spoon. Cook until starting to brown, about 3 - 5 minutes.
Add the seasoning sauce, chicken stock and cook, stirring until the sauce has thickened, about 2 minutes.
Toss through the Thai basil leaves (and extra chilli if you'd like) then serve with freshly streamed rice and fried eggs.