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Heat the oil in a wok until the surface seems to shimmer slightly.
Crack the eggs into a small bowl then pour into the hot oil.
After 1 minute reduce the heat to medium allowing the underside of the eggs to become firm and crisp- the yolks should still be runny at this point.
Carefully slide a spatula under the eggs then pour off and discard the oil.
Replace the eggs and cook for a further minute to become crisp.
Gently remove the eggs from the wok and drain off any excess oil.
Place the eggs onto a serving plate, drizzle with oyster sauce and garnish with the pepper, spring onions and chillies.
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