Crack the eggs into a bowl and gently stir in the ginger and sesame oil, without breaking the yolks.
Heat half the groundnut oil in a wok over a high heat until the oil starts to shimmer. Pour in half the egg mixture and cook for 2 minutes, until the base of the eggs is crisp and golden.
Carefully drain off the oil and return the wok to the heat. Cook for 1 minute to really crisp up the eggs, then slide them on to plates while the yolks are still runny. Repeat with remaining egg mixture.
Drizzle with the oyster sauce and scatter over the spring onions and chilli to garnish.