Finely chop the garlic and red chillies.

Thinly slice the cabbage and pick the leaves of the mint.

Combine the fish sauce, soy sauce, oyster sauce and sugar in a bowl.

Squeeze the sausages out of the casing into a bowl - once you start frying you will need to work fast so it's easier to get this prepped in advance.

Turn the wok on a medium high heat and once it starts to smoke, pour a large glug of cold oil around the edges.

Add in the chilli and garlic, cook for 30 seconds then immediately add in the sausage mince. Push down and break up the mince and fry for 5 mins until broken up and very crispy.

Add the cabbage and sauce and cook for 1 min, turn off the heat.

Toss in the mint.

Serve on a bed of fluffy rice and top with a crispy fried egg.