Thai basil pork with a crispy egg

• 300gBasmati rice
• 4 clovesGarlic
• 2Red chillies
• 200gFine green beans
• 30gFresh basil
• 2 tbspFish sauce
• 2 tbspSoy sauce
• 2 tspSugar
• 3 tbspVegetable oil
• 500gPork mince
• 4Eggs

Plus salt, pepper and water.

Method

1. 1

   Rinse the rice and boil it in plenty of salted water for 12 minutes. Drain, then return it to the pan with the lid on.

   15 min, mostly hands-off

2. 2

   Meanwhile, finely chop the garlic and chillies together. Cut the green beans into 2cm lengths and pick the basil leaves. Stir the fish sauce, soy sauce and sugar with 2 tbsp water until the sugar dissolves.

3. 3

   Heat 1 tbsp of the oil in a wok or large frying pan over a high heat. Fry the pork for 7 minutes, breaking it up, until browned and crisp in places. Add the garlic, chilli and beans and stir-fry for 3 minutes, until the beans are bright and just tender.

4. 4

   Pour in the sauce and toss for a minute until it clings. Take the pan off the heat and stir through the basil until it wilts.

5. 5

   Heat the rest of the oil in a frying pan until it shimmers. Fry the eggs two at a time for about 2 minutes, spooning the hot oil over the whites, until the edges are brown and frilly and the yolks still soft.

6. 6

   Spoon the rice into bowls with the pork alongside and slide a crispy egg on top of each.