Combine the sauce ingredients in a small bowl.
Finely mince the garlic and chillies.
Preheat a wok or large frypan over a medium-high heat and add 2 tablespoons of coconut oil. Stir in the garlic, chilli and salt for 10 seconds.
Add the chicken mince and stir fry while breaking up any large pieces for 5 minutes.
Stir in the beans and spinach.
Add the sauce 1 tablespoon at a time, stirring it through the chicken and veggies. This will take approximately another 5 minutes. Stir in the basil leaves.
In the meantime heat another large frypan over a medium-high heat, add 1 tbsp coconut oil and fry eggs for about 3 minutes until the edges are brown and crispy but the yolks are still runny.
To serve place some jasmine rice, cauliflower rice or shirataki rice in the bottom of each bowl and top with some chicken and a fried egg.