Pad Kra Pao (ผัดกะเพรา)

This imitation pad kra pao (holy basil stir fry) comes together pretty quick - it's missing some of the ingredients from the streets of Bangkok but the Italian basil will do in a pinch. Serve with a sunny-side-up egg and dig in.

Ingredients:

2 birds-eye chillis
6 cloves garlic, minced
2 banana/echalion shallots
2 tablespoons vegetable oil
500 grams pork mince
1 small bunch (holy) basil leaves
1 tablespoon oyster sauce
1 tablespoon fish sauce
2 teaspoons light soy sauce
1 teaspoon dark soy sauce
1 tablespoon dark brown sugar
180 millilitres chicken stock
(per person) 100 grams dry jasmine rice
(per person) 1 egg, sunny-side-up

Method:

Combine fish sauce, oyster sauce, light soy sauce, dark soy sauce, sugar, and chicken stock powder (if using fresh stock, set aside 80ml).
Mix until combined, and then set aside.
Meanwhile, prepare the rice -- wash thoroughly and add 2:1 water or stock in a rice cooker. If you don't have one, make it in a pan and then buy one, wtf.
Add vegetable oil to a hot wok and fry shallots and garlic for 1-2 minutes until fragrant and slightly darkened.
Add pork mince, break up with a wooden spoon, and mix.
Allow to sit in contact with the wok to encourage browning.
Once thoroughly browned, add the sauce and stir to combine.
Deglaze the pan with either the 80ml water (from the chicken stock) or 80ml chicken stock (if fresh).
Cook until reduced, 1-2 mins.
Using a liberal amount of oil (we want crispy-bottomed fried eggs), fry eggs in a pan, one per person.
Stir basil leaves into the pork mince.
Prepare a mountain of rice per person, garnish with soy sauce, furikake, or sesame seeds.
Top with a generous portion of pork mince and then a fried egg.
Break the yolk for the photos, and serve.