Step 1

Prepare the squash by cutting it into quarters, scraping out the seeds and fibers, and cutting the quarters into 1-inch cubes. Kabocha squash skin is edible, so it is not necessary to peel the squash, but you may if you like.

Step 2

Heat the oil in a large skillet (use a wok if you have one!) over medium-high heat.

Step 3

Add the garlic and fry until fragrant, about 30 seconds.

Step 4

Next add the chopped squash, fish sauce, and oyster sauce to the skillet.

Step 5

Add enough water to just cover the squash, then bring to a boil and allow to cook, stirring occasionally, until the squash is soft and the water has evaporated. This may take anywhere from 10 to 30 minutes.

Step 6

When the squash is tender and there is little to no liquid remaining, create a well in the center of the skillet and pour in the eggs.

Step 7

Scramble the eggs until just set, then stir everything together so the eggs and squash are evenly distributed throughout the dish.