To fry the eggs: Heat a medium wok or small skillet over high heat for 2 minutes. Add ¼ cup of the sunflower oil. Slowly drop 1 egg into the oil, decrease the heat to medium, and fry until the outer edges of the egg white turn crispy and brown, about 1 minute. Using a flat, nonstick spatula, slowly slide it under the deep-fried egg and scrape against the bottom of the wok. This will help prevent the egg from sticking to the wok and breaking the yolk. Transfer the fried egg to a plate lined with paper towel. Repeat to cook the second egg. Set aside.

To make the sauce: In a small bowl, stir together the oyster sauce, thin soy sauce, sweet soy sauce, and fish sauce. Set aside.

Heat a large wok or skillet over high heat for 2 minutes. This will allow the wok to expand and help transfer the heat well during cooking and also prevents the food from sticking to the bottom. Remove from the heat so the garlic doesn’t burn. Add the remaining 3 tablespoons sunflower oil, minced garlic, and red bird’s eye chili (if using) and cook, stirring frequently, until the garlic is fragrant, 10 to 20 seconds. Add the ground pork, return the wok over high heat, and sauté for 1 minute, spreading the pork out to ensure the meat touches as much of the hot pan as possible.

Stir in the sauce. Continue to sauté for 2 minutes. Add the red spur chili and onion, stir, and cook for another minute. Using your hands, tear the holy basil leaves into the wok. Stir and cook for another minute or until the basil starts to soften and turn dark green. Sprinkle in the white pepper. Remove from the heat.

To serve, divide the steamed jasmine rice between 2 plates and spread it out. Place the stir-fried holy basil on top of the rice. If there is extra oil in the wok, pour some on top of the rice. It is full of flavour! Place deep-fried egg on top of the rice. Serve with chili fish sauce.