In a small bowl, combine the sauce ingredients. For the non-veg version, mix the oyster sauce, soy sauce, fish sauce, sugar, pepper, and water. For the vegetarian version, blend soy sauce, Golden Mountain sauce, sugar, pepper, and water. Stir until the sugar completely dissolves.

Heat the neutral oil in a large wok or skillet over medium heat. Add the chopped garlic and stir until it turns golden and fragrant for about 1-2 minutes; be mindful not to burn it.

Add the kabocha squash to the wok, tossing quickly to coat it in oil. Pour in the prepared sauce and toss to combine; cover and let it cook over medium heat for about 4 minutes, stirring once halfway through.

Check for doneness by poking a piece with a fork; it should be tender but not mushy. Add a splash of water if the pan seems dry.

Create a space in the center of the wok, crack the eggs in this area, and scramble them gently until mixed, then push some squash on top to help them set for about 1-2 minutes.

When the eggs are about 75% cooked, gently mix them with the squash until everything is incorporated, which should take about 1 minute.

Turn off the heat, and stir in the Thai basil until it wilts.

Serve generous portions with fluffy jasmine rice on the side, and drizzle with prik nam pla if desired.