Thinly slice the 3 shallots and spring onions; finely chop the 5 red Thai chilies and mince the 4 garlic cloves.

Combine 3 tablespoons soy sauce, 1 tablespoon fish sauce, 2 teaspoons oyster sauce, and 2 tablespoons pure maple syrup in a mixing bowl.

Stir the sauce mixture until smooth, then set it aside.

Heat the 1/4 cup vegetable oil in a skillet over medium heat.

Crack the 4 eggs into the hot oil and fry them sunny-side up until the whites are set.

Transfer the fried eggs to a plate, leaving the remaining oil in the skillet.

Add the sliced shallots to the skillet and cook for about 3 minutes until softened.

Add the chopped red Thai chilies and minced garlic, then cook for 30 seconds until fragrant.

Add the 1 pound ground pork to the skillet and break it into small pieces with a wooden spoon.

Cook the pork for 5 to 6 minutes, stirring occasionally, until it starts to brown and is fully cooked.

Pour the prepared maple sauce into the skillet and stir it through the pork.

Cook the pork and sauce for 5 to 6 minutes until glossy and most of the liquid has evaporated.

Remove the skillet from the heat and stir in all the basil with half of the mint leaves.

Divide the steamed jasmine rice among 4 plates and spoon the maple pork mixture over the rice.

Top each serving with one fried egg, then garnish with the remaining mint and sliced spring onions.