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Pork pad kra pao with fried egg

From: gourmettraveller.com.au
SERVES 4

90 ml vegetable oil
2 garlic cloves, finely chopped
600 gm coarsely minced pork
100 gm snake beans (about ½ bunch), cut into 2cm lengths
4 red shallots, thinly sliced
1 tbsp roasted chilli paste
70 ml fish sauce, or to taste
1½ tbsp each dark soy sauce and sweet soy sauce, or to taste
1 tsp caster sugar, or to taste
¾ cup (loosely packed) Thai basil (or standard basil)
4 eggs
To serve: steamed jasmine rice and thinly sliced long red chilli

Heat 60ml oil in a wok or deep-sided frying pan over high heat. Add garlic and pork, stir-fry until beginning to brown (2-3 minutes). Add beans, shallot and chilli paste, stir-fry until fragrant (1-2 minutes), add fish sauce and soy sauces and cook until pork is cooked through and liquid is reduced by half (3-4 minutes). Season to taste with sugar, fish sauce, soy sauces and freshly ground pepper, remove from heat, stir through basil.

Meanwhile, heat half the remaining oil in a large frying pan over medium-high heat, crack two eggs into pan and cook until eggwhite starts to brown around edges (1 minute), cover, cook until yolk is cooked to your liking (1-2 minutes for soft yolks), transfer to a plate. Repeat with remaining oil and eggs.

Serve pork mixture and steamed rice in bowls, topped with a fried egg and thinly sliced chilli, with extra fish sauce to taste.