Pad Kra Pao with Chicken

Chop the garlic and chili with a knife or pound them in a mortar into a paste; pluck the basil leaves from the stems and discard the stems.

In a bowl, combine the soy sauce, fish sauce, oyster sauce, and sugar, stirring until the sugar dissolves.

In a separate pan, heat 2 tbsp oil over high heat and fry each egg until the edges are crispy and the yolk is still runny; set aside.

Heat 1 tbsp oil in a wok over high heat and stir-fry the garlic and chili for 20–30 seconds until fragrant.

Add the ground chicken and cook for 3–4 minutes, breaking up the clumps with a spatula, until the meat turns white.

Pour in the sauce mixture and cook for another 1–2 minutes, until the chicken is coated in a glossy glaze.

Remove the wok from the heat, immediately add the basil, and toss — the leaves will wilt from the residual heat within seconds.

Serve hot over rice, topping each portion with a fried egg.