Instructions
In a large stainless steel skillet over high heat, heat 1 tablespoon neutral oil and swirl to coat skillet. Add ground beef and break into small pieces with wooden spoon to create a single layer; season with salt. Cook, stirring occasionally, until beef is cooked through and starting to get a brown crust, 5-6 minutes. Using a slotted spoon, transfer beef to a plate. Meanwhile, in a small bowl, whisk oyster sauce, soy sauce, molasses, fish sauce, granulated sugar, and water until sugar is dissolved.
Reduce heat to medium-high. In same skillet, cook red bell pepper, seeds and ribs removed, sliced into 1/4"-thick strips, carrot, cut into 2" matchsticks, a pinch of salt, and 1 tablespoon oil, stirring occasionally, until peppers begin to soften, about 5 minutes. Add Fresno chiles, sliced into rings and cook, stirring, until starting to soften, about 2 minutes. Add white scallions, green and white parts separated, sliced parts, cloves garlic, sliced, and ginger, peeled and chopped and cook, stirring occasionally, until fragrant, 1 to 2 minutes more.
Pour sauce into skillet and bring to a simmer. Cook, stirring occasionally, until sauce is thickened and glossy, 3-4 minutes. Reduce heat to low and add fresh basil leaves. Cook, stirring, until basil is wilted, about 2 minutes. Return beef to pan. Toss until beef is coated with sauce. Top with green scallion parts.
In a small nonstick skillet over medium heat, heat remaining 2 tablespoons oil. Crack eggs into pan and cook until whites are set, 3-4 minutes; season with salt.
Divide white rice among bowls. Top with beef, sauce, and an egg.