Pad Kra Pao Omurice (Thai × Japanese)

Method

1. Pound the garlic and chillies to a rough paste in a mortar, or chop them very finely. In a small bowl, mix the oyster sauce, soy sauce, two thirds of the fish sauce, the sugar and 1 tablespoon of water. Beat the eggs per serving (2 each), dividing the rest of the fish sauce between them.

   Add in this stepGarlic cloves 5Bird's eye chillies 2Oyster sauce 2 tspSoy sauce 2 tspFish sauce 3 tspSugar 1 tspEggs 4

2. Heat half the oil in a wok or wide 28 cm pan over high heat until just smoking and stir-fry the garlic-chilli paste for 15 seconds; the fumes are spicy, so turn on the extractor. Add the pork and beans and stir-fry for 3 min 30 sec, breaking up the meat, until browned with crispy bits.

   Add in this stepVegetable oil 1½ tspMinced pork 160 gGreen beans (3 cm lengths) 60 g

   high heat

3. Pour in the sauce to coat the pork, add the rice and stir-fry over high heat for 2 min, until evenly coloured. Turn off the heat and toss in the basil just until wilted. Shape into rugby balls on the plates, one per serving.

   Add in this stepWarm cooked rice (jasmine if possible) 400 gHoly basil or Thai basil leaves 12 g

   high heat

4. Make one omelette at a time in a 20 cm ×2 non-stick pan. Heat one portion of the remaining oil over medium-high heat, pour in the egg and stir in big circles with chopsticks for 1 min, until half set. Turn down to low heat, smooth into a round and turn off the heat once the bottom is set.

   Add in this stepVegetable oil 1½ tsp

   medium-high heat→low heat

5. Slide the omelette over the rice and shape it with kitchen paper. Zigzag the sweet chilli sauce over the top and serve.

   Add in this stepSweet chilli sauce 2 tbsp