60g green Thai chillies
10 small garlic cloves
2 tablespoons oil
400 grams pork
2 tablespoons fish sauce
2 tablespoons light soya sauce
2 tablespoons oyster sauce
2 teaspoons sugar
2 big handfuls stemmed holy basil
2 cups rice
Cook the rice in a rice cooker.
Pound the chillies and garlic using a mortar and pestle until a coarse paste is formed.
Mince the pork with a sharp knife.
Heat a wok over high heat and fry the chilli-garlic paste in oil until starting to brown. Add the pork and cook until almost done.
Add the fish sauce, soya sauce and oyster sauce and cook until almost dry. Add half the basil and simmer until wilted and incorporated.
Fry the rest of the basil in oil until it’s crunchy, set aside.
Fry eggs one at a time in the same oil.
Presentation: use a bowl as a mold to create a rice mound on a plate, serve the pork beside it, and balance the egg on top of the rice, sprinkle with the fried basil leaves.
Also available with chicken.
Update: 2020 This is Cami’s new favorite meal. She calls it Upai’s incredible six-serving dinner, because the first time she tried it she ate six servings all by herself!