Heat the oil in a wok or large skillet over medium-high heat. Add the shallots and garlic and fry for about 3 minutes.

Add the chilies and cook for 1 minute more.

Increase the heat to high, add the pork, and break it up while stir-frying until lightly browned and beginning to crisp.

Add the sugar, fish sauce, light soy sauce, dark soy sauce, and oyster sauce. Stir-fry for another minute.

Add the broth and cook until the liquid mostly evaporates.

Add the holy basil leaves and stir-fry just until wilted.

Serve hot over rice. A fried egg on top is optional but smart.