How to make Pad kaphrao (holy basil stir-fry)

Ingredients

• 2 tablespoons vegetable oil, plus 3 tablespoons for the eggs
• 4 cloves garlic and 1 to 3 small red chillies, pounded or finely chopped together
• 300 g minced pork or chicken
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 2 teaspoons fish sauce
• 1 teaspoon sugar
• 2 tablespoons water
• 2 large handfuls of holy basil leaves (or Thai sweet basil)
• 2 eggs (the yolk is traditionally runny; fry until fully set if serving pregnant women, young children, older people or anyone with a weak immune system)
• 2 plates of hot jasmine rice

Method

1. Heat 3 tablespoons of oil in a wok or frying pan and fry the eggs one at a time until the edges are brown and crispy. Set them aside.
2. Pour off most of the oil, add 2 tablespoons of fresh oil and fry the garlic and chillies for 20 seconds, until fragrant but not burnt.
3. Add the meat and stir-fry over high heat, breaking it up, for 4 to 5 minutes, until cooked through with no pink left.
4. Add the oyster sauce, soy sauce, fish sauce, sugar and water and stir for 1 minute.
5. Take the pan off the heat, stir in the basil until it wilts, and serve over rice with a fried egg on top.