INSTRUCTIONS
1
Whisk together oyster sauce, soy sauce, fish sauce, and coconut sugar. Set aside.
2
Heat oil in a wok over medium-high. Cook garlic, chilies, and shallot for 1–2 min until fragrant.
3
Add ground chicken; break up and cook until no longer pink, about 5–6 min.
4
Pour sauce over chicken; stir and cook 2 more minutes until slightly thickened.
5
Remove from heat. Stir in fresh basil until just wilted.
6
Serve over cauliflower rice, topped with a fried egg.