Pad Kra Pao (Thai Holy Basil Stir-Fry)

Ingredients

• 400 gminced chicken (or pork/beef)
• 2 tbspvegetable oil
• 4 clovesgarlic, minced
• 3 wholeThai bird’s-eye chilies, lightly crushed
• 1 tbspfish sauce
• 1 tbspsoy sauce
• 2 tspoyster sauce
• 1 tspsugar
• 1.5 cupspacked holy basil leaves
• 2 wholeeggs
• 2 cupssteamed jasmine rice (to serve)

Instructions

1. 1
   Heat 1 tbsp oil in a hot wok. Crack in 2 eggs and fry until edges are golden—set aside.
2. 2
   Add remaining oil; stir-fry garlic and chilies for 20 s until fragrant.
3. 3
   Add minced chicken in one layer; let sear 30 s then break up and stir-fry until just cooked through.
4. 4
   Season with fish sauce, soy sauce, oyster sauce and sugar; stir 30 s.
5. 5
   Turn off heat, toss in holy basil until just wilted and aromatic.
6. 6
   Serve immediately over hot jasmine rice, topping each bowl with a crispy fried egg.