Pad Kra Pao (Thai Basil Minced Pork)

• 150 g Jasmine rice
• 300 ml Water
• 4 cloves Garlic
• 2 Red chili pepper, medium
• 2 tbsp Light soy sauce
• 1 ½ tbsp Oyster sauce
• 1 tbsp Fish sauce
• 1 tsp Caster sugar
• 3 tbsp Sunflower oil
• 300 g Minced pork
• 25 g Fresh Thai basil
• 2 Egg

1. Rinse the jasmine rice until the water runs mostly clear, then tip into a saucepan with the water. Bring to the boil, cover, and cook on the lowest heat for 10 minutes. Remove from the heat and leave covered for 5 minutes.
2. Meanwhile, finely chop the garlic and slice the red chilli. In a small bowl, stir together the light soy sauce, oyster sauce, fish sauce and caster sugar until the sugar dissolves.
3. Heat 1 tbsp of the sunflower oil in a wok over medium-high heat. Add the garlic and chilli and stir-fry for 20 to 30 seconds until fragrant, keeping it moving so it does not burn. Add the minced pork and stir-fry for 3 to 4 minutes until no longer pink and starting to take on a little colour.
4. Pour in the sauce mixture and stir-fry for 1 to 2 minutes until it clings to the pork and looks glossy. Take the wok off the heat and fold through the Thai basil until just wilted. Taste and adjust by adding a little more fish sauce if you want it saltier.
5. In a large frying pan, heat the remaining sunflower oil over medium-high heat. Fry the eggs for 2 to 3 minutes until the whites are set and the edges are crisp, keeping the yolks runny if you like. Serve the pork stir-fry over the rice with a fried egg on top.

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