Thai Basil Stir Fry (Pad Krapow)

• 400 g minced pork, or chicken
• 4 cloves garlic, finely chopped
• 3–4 Thai bird's eye chillies, smashed
• 1 cup Thai holy basil, or regular Thai basil
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp dark soy sauce, for colour
• 1 tsp fish sauce
• 1 tsp sugar
• 2 tbsp vegetable oil
• 2 eggs, for frying
• 2 cups jasmine rice, cooked

Method

1. 1

   Heat oil in a wok or large skillet over high heat until smoking. Add garlic and chillies and stir-fry for 15 seconds until fragrant.

   Tip · High heat is essential — this dish cooks in minutes and needs that wok hei (breath of the wok) flavour.
2. 2

   Add minced pork, breaking it up with a spatula. Stir-fry for 2-3 minutes until mostly cooked through.

3. 3

   Add oyster sauce, soy sauce, dark soy, fish sauce, and sugar. Stir well and cook for 1 minute.

4. 4

   Throw in basil leaves, stir for 30 seconds until wilted, then remove from heat immediately.

5. 5

   Fry eggs in a separate pan until edges are crispy and yolks are still runny.

6. 6

   Serve pork over rice, top with crispy egg, and break the yolk over everything before eating.