Pad Krapow (Thai Basil Pork Stir-Fry with Fried Egg)

• 150 g Jasmine rice
• 4 tbsp Vegetable oil
• 4 cloves Garlic
• 2 Red chili pepper, medium
• 2 tsp Palm sugar
• 2 tbsp Light soy sauce
• 1 ½ tbsp Oyster sauce
• 1 tbsp Fish sauce
• 300 g Minced pork
• 30 g Fresh Thai basil
• 2 Egg

1. Cook the jasmine rice in a saucepan of boiling water until tender, then drain well and cover to keep warm. While it cooks, peel and finely chop the garlic, and finely slice the red chilli.
2. In a small bowl, stir together the palm sugar, light soy sauce, oyster sauce and fish sauce until the sugar dissolves. Set the sauce beside the hob so it is ready to go in quickly.
3. Heat 1 tbsp of the vegetable oil in a wok over 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.
4. Add the minced pork and stir-fry, breaking it up with a wooden spoon, until it loses its pink colour and starts to take on a little colour. Pour in the sauce and cook for 1 to 2 minutes until it clings to the pork and looks glossy.
5. Turn off the heat and immediately toss through the fresh Thai basil until just wilted and aromatic. Taste and adjust by adding a little more fish sauce if you want it saltier.
6. Heat the remaining vegetable oil in a large frying pan over medium-high heat. Fry the eggs until the whites are set and the edges are crisp, 2 to 3 minutes, keeping the yolks runny if you like.
7. Serve the hot rice onto plates, spoon over the basil pork, and top each portion with a fried egg. Eat straight away while the basil is at its most fragrant.

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