Add the rice to a saucepan and rinse 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, soy, oyster sauce, chilli and garlic sauce, fish sauce and sugar in a bowl to make your stir-fry sauce.

Finely slice the shallots. Chop the garlic. Thinly slice the red chillies. Cut the chicken 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 bone broth. Let it bubble for 2-3 mins until slightly thickened and glossy.

Tear in the basil 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.