15-Minute Thai Basil Stir-Fry (Pad Ka Prao)

Use a mortar and pestle, to pound Garlic (3 cloves) and Red Chili Peppers (3) until crushed. Set aside.

In a wok, heat Vegetable Oil (4 Tbsp) over medium-high heat. Once hot, add Egg White (2). Once the egg white starts to get color, add the yolk to the middle area. Use a spoon to scoop some oil onto the edges of the yolk to seal. Cook until the white is golden brown for about a minute or if you want your egg to cook perfectly, you don’t need to separate the white and yolk and just fry like usual. Repeat with the other egg and set aside.

Reserve the frying oil in a heat-proof container aside and leave just a little bit of oil in the wok. Keep the wok over medium-high heat, then add garlic and chili. Stir fry for a couple of seconds until fragrant and starts to brown.

Add Ground Beef (1 lb) and give it a quick stir. Then, add Oyster Sauce (1 Tbsp), Dark Soy Sauce (1 tsp), Fish Sauce (1 tsp), and Granulated Sugar (1 tsp). Stir fry for about 2-3 more minutes.

Add in Holy Basil Leaf (1 bunch). Give a quick stir.

Serve stir-fry on top of the cooked Jasmine Rice (1 cup) with crispy fried egg and Cucumber (1). Optionally, serve with a combination of Fish Sauce (to taste), Red Chili Peppers (to taste), and Lime Juice (to taste) to make a Chili Fish Sauce.