Finely chop up the garlic cloves and the chillies together, pick all the basil leaves off the stems and cut up the chicken into bite size pieces.
Place jasmine rice in a pot with 1 1/2 cups of cold water. Place on a high heat with a lid on, when the rice comes to a boil, turn the heat down to minimum and cook for 10 minutes. Turn off the heat and leave on the stove top while everything else is being put together.
Heat about 1 tbsp of oil in a wok, or enough to cover the bottom, crack one of the eggs into the wok and fry, Spoon hot oil over the top of the egg to make it all bubbly. Remove the egg onto a plate when the white is cooked and the yolk is still a little runny. Fry the second egg the same way.
Add the last tbsp of oil into the wok and add the chillies and garlic, cook for about 30 seconds until fragrant, but make sure it does not brown too much. Add the chicken pieces and continue stir-frying until the chicken is nearly cooked through.
Add the oyster sauce, the two soy sauces and the sugar to the wok and continue stir-frying for a further 30 seconds. Throw in the basil leaves and fold them into the chicken and immediately turn the heat off.
Place a serving of rice in a bowl, then add the chicken and top with a fried egg. Dig in!