For the Thai Basil Turkey:

1. Heat a large skillet over medium high heat and drizzle in 1 tbsp of oil. Add the ground turkey and cook for 3-4 minutes undisturbed until you start to see some browning. Flip, then break it up into crumbles.

2. Add the shallots and chilies and cook on medium heat for 3-4 minutes until softened and the turkey is cooked through. Add garlic and cook for 1 minute more.

3. Add in the oyster sauce, fish sauce, soy sauce, and sugar. Cook for 1 minute on medium high, then add the chicken broth. Simmer for 3-4 minutes or until the sauce has thickened and fully absorbed into the turkey.

4. Meanwhile, heat 1 tablespoon of oil in a nonstick skillet over medium-high heat. Once the oil is hot, carefully crack the eggs into the hot oil and season with a pinch of salt. Once the egg whites begin to bubble and set around the edges, tilt the pan slightly toward you and use a spoon to baste the eggs with the hot oil until the whites are fully cooked and the edges are crispy.  You can spoon a small amount of oil over the yolk 1-2 times, but be careful not to overcook it—you want that signature runny yolk!

5. Shut off the heat and add in the Thai basil. Toss for 1-2 minutes, or until the residual heat from the pan slightly wilts the basil.

6. Add rice to a bowl, then top with the Thai basil turkey and fried egg with a squeeze of fresh lime juice.