Pad Krapow Moo

Method

Heat oil in a wok over high heat and fry minced garlic and sliced red chilies for 30 seconds until fragrant. Add the pork mince and stir-fry for 3-4 minutes, breaking it up as it cooks, until lightly browned. Pour in fish sauce, oyster sauce, palm sugar and chicken stock, then stir well and simmer for 2-3 minutes until the sauce coats the meat. Remove from heat and stir through most of the fresh holy basil leaves, reserving some for garnish. Serve immediately over jasmine rice with a fried egg on top, garnished with remaining basil leaves and sliced red chilies.