Warm vegetable oil in a large skillet over high heat until shimmering, about 1 minute.

Add finely diced shallots and minced garlic to the hot skillet. Stir gently for about 30 seconds, until fragrant and golden.

Introduce the ground beef into the skillet, breaking it apart with a spatula. Cook for about 6 minutes, or until browned and no longer pink.

Stir in the fish sauce, soy sauce, oyster sauce, and a pinch of granulated sugar. Cook for 2-3 minutes until well combined.

Toss in the fresh Thai basil leaves and sliced chilies, stirring quickly for another 30 seconds until the basil wilts.

Spoon the beef mixture generously over cooked jasmine rice.

With any remaining oil, fry eggs until edges are crispy and yolks remain runny.

Serve the fried eggs atop the stir-fry and garnish with additional fresh basil leaves.