Better than takeout and ready in 15 minutes. This high-protein bowl features savory minced chicken, fresh aromatic basil, and a crispy fried egg that creates a rich, creamy sauce when broken.

Per serving
In a small bowl, whisk together oyster sauce, soy sauce, and fish sauce.
Heat 1 tsp oil in a large non-stick skillet over medium-high heat. Crack eggs in and fry until whites are crispy but yolks are still runny. Remove eggs and set aside.
Wipe the pan quickly if needed. Add remaining 1 tsp oil. Sauté garlic and chilies for 30 seconds until fragrant.
Add ground chicken. Break it up with a spatula and cook for 3-4 minutes until browned.
Toss in the chopped green beans and bell peppers. Stir-fry for 2 minutes until tender-crisp.
Pour in the sauce mixture and stir to coat everything evenly. Turn off the heat and immediately fold in the Thai basil until just wilted.
Divide rice into bowls, top with the chicken mixture, and place a fried egg on top of each portion.
If you can't find Thai basil, regular basil works, but add a squeeze of lime juice for brightness. The fried egg is essential—the yolk acts as a rich dressing.
Store chicken and rice in airtight containers for up to 3 days. Fry a fresh egg when reheating.