In a small bowl, combine the oyster sauce, light soy sauce, dark soy sauce, fish sauce, sugar, and water. Stir until the sugar is dissolved and set aside.

Using a mortar and pestle, pound the garlic cloves, bird's eye chilies, and shallot into a coarse paste. Alternatively, mince them finely with a knife.

Heat the 1/4 cup of neutral oil in a wok or small skillet over medium-high heat. Once the oil is shimmering and hot, crack an egg into a small bowl, then carefully slide it into the hot oil. The edges should bubble violently. Spoon hot oil over the egg whites to cook them while keeping the yolk runny. Fry for about 1-2 minutes until the edges are golden and crispy. Remove to a paper towel-lined plate and repeat with the second egg.

Carefully drain the excess oil from the wok, leaving about 2 tablespoons for stir-frying. Return the wok to medium-high heat.

Add the smashed garlic, chili, and shallot mixture to the wok. Stir-fry constantly for about 20-30 seconds until highly fragrant, being careful not to let the garlic burn.

Increase heat to high and add the ground beef. Break it apart with your spatula and stir-fry until nicely browned and mostly cooked through.

Pour the prepared sauce over the beef. Toss everything together continuously for about 1 minute until the sauce reduces slightly and coats the meat evenly in a glossy glaze.

Turn off the heat entirely. Add the holy basil leaves and gently fold them into the hot beef mixture until they are just wilted.

Divide the warm jasmine rice between two plates. Top each with a generous portion of the beef Pad Kra Pao and finish with a crispy fried egg on top. Serve immediately.