- Heat the oil in a wok or small non-stick frying pan over medium-high heat. When the oil is hot, crack an egg into a small bowl. Then carefully pour the egg into the oil. Fry the egg for 1-2 minutes or until the edges are crispy and the yolk is cooked to your liking. Drain on paper towel and repeat with remaining eggs.
- Discard most of the oil from the pan, leaving about 1 tablespoon.
- Heat the pan with the oil over medium heat. Grate the garlic straight into the pan and use scissors to slice the chilli into the pan also. Stir-fry for 10 seconds. Then add the chicken mince and stir-fry, breaking up with a spatula, for 3-4 minutes or until almost cooked.
- Use scissors to slice the choy sum straight into the pan. Add the oyster sauce, soy sauce and fish sauce. Stir-fry for another half a minute or until everything is well combined and the chicken mince is cooked. Toss through the basil. Divide among serving plates and top with a crispy egg.