In a small bowl, combine all the sauce ingredients and stir until the sugar is completely dissolved. Set aside.

In a wok or large skillet, heat the oil over medium heat. Add chopped garlic and sauté until it turns golden (about 30 seconds to 1 minute). Keep an eye to avoid burning!

Add the kabocha squash to the wok and toss to coat with oil. Pour in the sauce and mix. Cover and cook over medium heat for about 4 minutes, stirring once to prevent sticking.

Insert a fork into the squash; it should have slight resistance but be tender. If it’s too firm, add a small splash of water, cover, and let it steam until cooked through.

Once done, push the squash to one side of the wok. Crack the eggs into the empty space and scramble until partially cooked.

Gently fold the squash with the eggs—be careful not to break the eggs too much; we want nice chunks.

Turn off the heat and add the Thai basil, stirring briefly to wilt it without losing its vibrant color.

Ladle the stir-fry over a bed of jasmine rice and drizzle with prik nam pla for an extra zing!