Start the rice: rinse the Jasmine rice under cold water until the water runs clear, then cook it with the appropriate amount of Water until tender and fluffy; keep warm.
Prep the aromatics and protein: cut the Chicken thighs into bite-sized pieces, peel and finely mince the Garlic, and finely chop or tear the Thai bird's eye chilies (remove seeds to reduce heat if desired).
Heat a wok or large skillet over high heat and add a splash of Neutral oil. When the oil is shimmering, add the garlic and chilies and stir-fry briefly until fragrant (about 15–30 seconds).
Add the chicken to the wok and stir-fry over high heat until the pieces are cooked through and start to brown, about 4–6 minutes depending on thickness.
Pour in the sauce: add Oyster sauce, Fish sauce, Light soy sauce, Dark soy sauce and a pinch of Sugar, plus a splash of water if the pan looks dry; toss everything together so the chicken is evenly coated and the sauce reduces slightly.
Turn off the heat and immediately stir in a generous handful of Thai holy basil (krapao) so the residual heat wilts the leaves but preserves their fragrance.
Quickly fry the eggs: in a small skillet heat another teaspoon of Neutral oil over medium-high heat and crack in the Eggs, frying until the edges are crisp and the yolks are set to your liking (sunny-side up is traditional).
To serve, spoon the steaming rice onto plates, top with the basil chicken and place a fried egg on each serving. Serve with wedges of Limes on the side for squeezing over the dish.
