Pad Krapow

1. Cook the jasmine rice while you prepare the stir-fry, and pound the garlic and bird's eye chilies together into a rough paste using a mortar and pestle, adjusting the chili amount to your heat preference.
2. Heat 2 tbsp of the oil in a wok over high heat, add the garlic-chili paste and stir-fry for about 30 seconds until aromatic but not browned.
3. Add the minced chicken and stir-fry over high heat for 4 to 5 minutes, breaking it into small pieces, until it is fully cooked through with no pink remaining and reaches at least 74C (165F).
4. Splash in a little water if the pan looks dry, then add the oyster sauce, both soy sauces, fish sauce and sugar, and toss for about 1 minute to coat the meat in the glossy sauce.
5. Turn off the heat, throw in the holy basil and stir just until it wilts so it keeps its distinctive peppery aroma.
6. In a separate pan, heat the remaining 3 tbsp oil over high heat and fry each egg until the white is crisp and bubbled at the edges while the yolk stays runny.
7. Spoon the basil chicken over plates of steamed rice and top each portion with a crispy fried egg.

You'll use: Frying pan / skillet · Pan · Wok · Steamer