Ingredients

• 80ml (1/3 cup) oyster sauce
• 1 tablespoon fish sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon sugar
• 60ml (1/4 cup) vegetable oil
• 4 garlic cloves, chopped
• 2 long fresh red chillies, thinly diagonally sliced, plus extra (optional), to serve
• 1 fresh red birdseye chilli, finely chopped
• 600g pork mince
• 4 eggs
• 1 cup firmly packed Thai basil leaves (see notes)
• Steamed rice, to serve

Method

• Step 1 Combine oyster sauce, fish sauce, soy sauce and sugar in a small bowl. Set aside.
• Step 2 Heat 2 tbs oil in a wok or large frying pan over high heat. Add the garlic and all the chilli. Stir-fry for 1 minute. Add the pork and stir-fry for 5 minutes or until well browned. Add the oyster sauce mixture and stir-fry for 1-2 minutes or until well combined and heated through. Remove from the heat and cover to keep warm.

• Step 3 Heat remaining 1 tbs oil in a non-stick frying pan or wok over medium-high heat. Add 1 egg and cook, tilting the pan and spooning some of the hot oil over the egg, for 2-3 minutes or until the egg is crispy on the edges and the yolk is cooked to your liking. Transfer to a plate lined with paper towel and cover with foil to keep warm. Repeat with remaining eggs, adding more oil if necessary.
• Step 4 Add basil leaves to pork mixture and toss to combine. Divide steamed rice among serving plates. Top with pork stir-fry and fried eggs. Sprinkle with extra chilli, if you like.