Thai Basil Pork Stir-Fry Pad Krapow with Crispy Fried Egg

Ingredients

• 1 lb ground pork
• 4 cloves garlic, minced
• 3-4 Thai bird's eye chilies, minced (adjust to heat preference)
• 1 shallot, thinly sliced
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 2 tbsp vegetable oil
• 1 large handful fresh Thai basil leaves
• Jasmine rice for serving
• 4 eggs
• Vegetable oil for frying eggs
• Sliced cucumber for garnish

Instructions

1. Cook jasmine rice per package instructions. Keep warm.
2. Heat 2 tbsp vegetable oil in a wok over very high heat until smoking.
3. Add garlic, shallot, and chilies. Stir-fry 30 seconds until fragrant.
4. Add ground pork and break it up vigorously. Stir-fry 4-5 minutes until cooked through and slightly caramelized.
5. Add oyster sauce, fish sauce, both soy sauces, and sugar. Toss everything together for 1 minute.
6. Remove from heat and fold in fresh Thai basil until just wilted.
7. Fry eggs in hot oil until edges are crispy and lacy but yolks are still runny. Serve pork over rice, top with a crispy egg and cucumber.