Ingredients:

  • 1 tbsp vegetable oil (15ml)
  • 4 cloves garlic, minced (approx. 12g)
  • 2-3 Thai chilies, finely chopped (approx. 5g)
  • 1 lb ground pork (approx. 450g)
  • 1 tbsp fish sauce (15ml)
  • 1 tbsp dark soy sauce (15ml)
  • 1 tbsp oyster sauce (15ml)
  • 1 tsp granulated sugar (5g)
  • 1 cup fresh holy basil leaves (or Thai basil) (approx. 25g)
  • 1/4 cup chicken broth or water (60ml)
  • 2 cups cooked jasmine rice
  • 2 fried eggs (optional)

Instructions:

  1. Heat the oil in a wok or large skillet over high heat. Add the minced garlic and chopped chilies. Stir-fry for about 30 seconds, until fragrant.
  2. Add the ground pork to the wok. Break it up with a spatula and stir-fry until fully cooked and no longer pink.
  3. Stir in the fish sauce, dark soy sauce, oyster sauce, and sugar. Mix well to combine and coat the pork evenly.
  4. Add chicken broth or water for additional texture
  5. Remove from heat. Add the fresh basil leaves. Stir until the basil wilts and releases its fragrance.
  6. Serve immediately over jasmine rice. Top with a fried egg (optional).