Prepare rice using a rice cooker. Meanwhile, heat 1 tbsp of coconut oil in a non stick pan and fry the eggs, carefully basting each egg with oil but make sure the yolk stays soft. Set aside and cover to keep warm.

Wipe the pan and heat remaining coconut oil. Stir fry the chicken until the pieces turn white and add oyster sauce, soy sauce and palm sugar. Add salt to taste.

When the chicken is cooked, remove from heat and fold in basil leaves while the pan is still hot.

Serve with rice. Garnish with spicy pepper slices and lemon wedges (or you can squeeze lemon on chicken before serving)

Enjoy!