- 4 free range eggs
- 6-8 tablespoons sunflower oil
- 6 garlic cloves, chopped
- 4 small red bird’s eye chillies, finely chopped
- Sea salt
- 4 Asian red eschalots, thinly sliced
- 150g green beans, sliced
- 2 long red chillies, sliced on diagonal
- 500g coarsely minced chicken
- About 4 tablespoons fish sauce
- About 1 teaspoon caster sugar
- About ¼ cup fresh chicken stock or water
- 1 cup Thai holy basil leaves
- Steamed rice, to serve
Heat 4 tablespoons of oil in a wok over a high heat then turn down and immediately crack in one egg and gently shallow fry. While frying, move the egg around to prevent from sticking and spoon some of the hot oil over the egg for crispy edges. Cook until whites are firm but yolk is still runny. Carefully lift out the egg and put it on a warmed plate covered with foil. Fry the other eggs in the same way and keep the eggs warm while you cook the chicken.
In a mortar with a pestle, pound the garlic with the chillies and salt. Add the remaining oil to the wok – you’ll need about 4 tablespoons of oil all up in the wok so add more if you need. When the oil is hot, add in eschalots and fry for a minute then add the pounded garlic and chillies quickly frying until fragrant. Add the chicken and continue to stir-fry for a minute then add sliced beans and chillies and continue to fry. Add the fish sauce and sugar to taste, being careful not to make it too salty. Add the stock or water and simmer for a moment. Don’t let it boil otherwise the meat will toughen and too much liquid will evaporate – there should be enough to form a sauce. Stir in the holy basil and as soon as it is wilted, remove from the heat.
Serve with plenty of steamed jasmine rice and a fried egg on top.