Phat kaphrao, ground pork stir-fried with holy basil and fried egg

Ingredients

• 200 g of ground pork
• 20 chili pepper birds
• 1 tablespoon of garlic
• 1/4 cup of holy basil leaves (kaphrao)
• 1/4 cup of finely chopped long red chili peppers
• 2 tablespoons of oyster sauce
• 1 tablespoon of light soy sauce
• 2 tablespoons of sugar
• 2 tablespoons of seasoning sauce (such as Golden Mountain or Maggi)
• 1 teaspoon of pepper
• 2 tablespoons of vegetable oil
• A quarter of a cup of water
• 1 egg (optional)
• white rice, for serving

Roughly chop the garlic and bird’s eye chilies, then sauté them in the oil until they are fragrant.

Add the ground pork and sauté it over high heat.

Once cooked, season with oyster sauce, soy sauce, seasoning sauce, pepper, and sugar, then add the long red chili peppers and mix well.

Pour the water, add the basil leaves, and mix just until they wilt.

Fry the egg in a separate frying pan and serve it on top of the stir-fry, alongside the rice.