打拋豬肉飯Pad Kra Pao (Holy Basil Pork) with Fried Egg

Prep 10 min·Cook 10 min

1. 1You're here
   Step 1.

   Start the rice. Pound the garlic and chillies together into a rough paste (or chop finely). Mix the oyster sauce, soy sauces, fish sauce, sugar and water.

   160 g Jasmine rice, to serve5 cloves Garlic4 Bird's eye chillies1 tbsp Oyster sauce1 tsp Light soy sauce½ tsp Dark soy sauce1 tsp Fish sauce1 tsp Sugar2 tbsp Water

   Knife work
2. 2
   Step 2.

   Fry the eggs first: heat 3 tbsp oil in the wok until very hot, crack in an egg and spoon the hot oil over it for 1–2 minutes until the edges are puffed, brown and crispy and the yolk is still runny. Repeat, then pour off all but 1 tbsp oil.

   2 Eggs5 tbsp Cooking oil (plus extra for the eggs)

   Pan-fry

   Wok-chan's tip鑊仔貼士

   This is kai dao: the crisp, lacy white is the point, so be brave with the heat.
3. 3
   Step 3.

   Fry the garlic and chilli paste for 20 seconds until fragrant (stand back, the fumes are strong).

   5 cloves Garlic4 Bird's eye chillies5 tbsp Cooking oil (plus extra for the eggs)

   Stir-fry
4. 4
   Step 4.

   Add the pork, spread it out and leave for 1 minute to brown, then break it up and stir-fry for 3 minutes until cooked and a little crisp. Add the beans for the last minute.

   300 g Pork mince (not lean)60 g Long beans or fine green beans, in 1 cm pieces

   4 minStir-fry
5. 5
   Step 5.

   Pour in the sauce and toss until it coats the pork and almost disappears.

   300 g Pork mince (not lean)1 tbsp Oyster sauce1 tsp Light soy sauce½ tsp Dark soy sauce1 tsp Fish sauce1 tsp Sugar2 tbsp Water

   Stir-fry
6. 6
   Step 6.

   Turn off the heat and toss in the basil until just wilted. Serve on rice with a fried egg on top.

   20 g Holy basil leaves (or Thai sweet basil)160 g Jasmine rice, to serve2 Eggs