Add the Jasmine Rice to a saucepan and rinse with Water until the water runs clear.
Drain, pour in the water, then bring to the boil.
Cover with a lid and steam over a low heat for 12 mins.
Take off the heat, fluff with a fork, cover again and let it rest for 10 mins before fluffing once more.
Mix the Dark Soy Sauce, Soy Sauce, Oyster Sauce, Chilli And Garlic Sauce (or sriracha), Fish Sauce and Sugar in a bowl to make your stir-fry sauce.
Finely slice the Shallots.
Chop the Garlic.
Thinly slice the Red Thai Chillies.
Cut the Chicken Thighs (Boneless, Skinless) into small bite-sized pieces.
Place a large frying pan or wok over a medium-high heat with 1 tbsp Vegetable Oil.
Once hot, add the chicken with a pinch of Salt and fry for 4-5 mins until just starting to colour.
Add the shallots, garlic and chillies and cook for another 3 mins until softened and fragrant.
Pour in the sauce and the Chicken Bone Broth.
Let it bubble for 2-3 mins until slightly thickened and glossy.
Tear in the Basil Leaves (Thai or Holy; handful) and stir through until just wilted.
Meanwhile, heat 1 tbsp Vegetable Oil in a separate frying pan over a high heat.
Crack in the Eggs and fry for 2-3 mins until the edges are crispy and the yolks are still runny.
To serve, divide the rice between bowls, spoon over the chicken stir-fry and top each with a crispy fried egg.
