¼ cup vegetable oil
300g (10.5 oz) Chinese broccoli or other Asian green vegetables
3 garlic cloves, roughly chopped
300g (10.5 oz) chicken mince
1 red chilli, sliced
3 tbsp oyster sauce
2 tsp soy sauce
1 tsp fish sauce
Heat the oil in a wok or small non-stick frying pan over medium-high heat. When the oil is hot, crack an egg into a small bowl. Then carefully pour the egg into the oil. There will be some splatter so watch out! Cook, splashing the egg with oil, for 1-2 minutes or until the edges are crispy and the yolk is cooked to your liking (I like mine runny). Drain on paper towel and repeat with remaining egg.
Discard most of the oil from the pan, leaving about 1 tablespoon.
Prepare your Chinese broccoli by trimming the woody ends and slicing the stems on the diagonal. Slice the leaves of the broccoli into larger pieces.
Heat the pan with the oil over high heat. Add the garlic and chilies and stir-fry for 10 seconds. Then add the chicken mince and stir-fry, breaking up with a spatula, for about a minute or until almost cooked. Add the broccoli stems and stir-fry for another half a minute. Then add the broccoli leaves, oyster sauce, soy sauce and fish sauce. Stir-fry for another half a minute or until everything is well combined and the chicken mince is cooked. Divide among serving plates and top with a crispy egg.