Cut the Broccolini® florets with 3cm of step from the top of the Broccolini®, then thinly slice the stems crossways into rounds.
Roughly chop two of the chilli and place into a mini food processor with the garlic and ginger. Process until finely chopped. Add 2 tablespoons of the vegetable oil and process to form a paste.
Combine the soy, oyster sauce, fish sauce and palm sugar, stir until the sugar has dissolved.
Heat a wok over high heat. Add the remaining oil and the chicken and cook, breaking up lumps, for 4 minutes or until the chicken changes colour. Move the chicken to one side of the wok and add the paste. Stir fry 15 seconds until aromatic. Add 2 tablespoons of the soy mixture and stir fry the until the mince is well coated.
Add the Broccolini® stems and floret, stir fry for 1 minute until bright green. Remove from the heat. Stir through the basil then sprinkle over the shallots or peanuts.
Finely chop the remaining chilli and stir into the remaining soy mixture. Spoon the brown rice onto plates, spoon over the chicken and Broccolini® mixture, top with a fried egg. Serve with chilli soy dressing.
TipIf Thai basil is not available, use regular Basil, coriander or mint.