In a small bowl, combine the Tom Yum paste, low-sodium soy sauce, oyster sauce, sesame oil, cane sugar, and water. Mix well until all the sugar is dissolved and set aside.
Pour 3 tbsp of canola oil on a pan and heat over high heat. Add the eggs one at a time and fry for about 1 1/2 to 2 minutes until edges are browned and crispy. Flip the eggs and let cook for another 10 seconds. Remove from heat and set aside.
Heat 1 tbsp of canola oil on a pan over medium high heat. Add the ground pork and separate into smaller bits using a spatula. Cook for 2 minutes or until no longer pink. Remove from heat and drain off excess water. Set aside in a bowl. Heat another tablespoon of oil on a pan. Add the garlic and Thai chillies and stir fry until fragrant and tender. Add the cooked jasmine rice and stir fry for 30 seconds. Add the cooked ground pork back into the pan and mix. Stir in the sauce and mix well until all the rice is evenly covered. Stir fry for another 30 seconds to 1 minute. Add the green onions and Thai basil, mix well and remove from heat.
Serve fried rice with fried egg on top.