Stir 3 Tbsp. soy sauce, 1 Tbsp. fish sauce, 2 tsp. oyster sauce, 1 tsp. sugar, and 3 Tbsp. water in a measuring glass to combine; set aside.

Heat ¼ cup vegetable oil in a large skillet over medium-high. Crack 4 large eggs into pan; cook, tilting pan so oil runs over eggs and spooning oil over whites, until whites are set and edges are golden brown and very crisp but yolks are still runny, 2–3 minutes. Remove from heat (to help oil cool slightly). Using a slotted spoon, transfer eggs to a plate.

Return pan to medium-high heat. Cook 3 medium shallots, thinly sliced, stirring with a wooden spoon, until just softened, 1–2 minutes. Add 5 red Thai or Fresno chiles, finely chopped, and 4 garlic cloves, finely chopped; cook, stirring, until softened and fragrant, about 1 minute. Add 1 lb. ground pork and cook, stirring and breaking up meat, until starting to brown, 2–3 minutes. Add reserved soy sauce mixture; cook, stirring often and breaking up pork more, until liquid is evaporated, about 5 minutes. Remove from heat. Add 1 large bunch basil, leaves plucked; stir until wilted.

Divide steamed jasmine rice and stir-fry among shallow bowls and top each with a fried egg.