Hellish Pad Kra Pao

A method of preparing

1. In a mortar and pestle, grind the garlic and chili into a paste. Be careful not to grind it too finely.
2. Rinse the rice thoroughly, pour it into a pot, and cover it with water to about 1 cm above the rice. Bring to a boil, then let it simmer gently over low heat for 10 minutes. Then turn off the heat and leave it covered for another 5-7 minutes.
3. Before you start frying the meat in the wok, start making a crispy egg. Heat 5-7 tablespoons of oil in the wok. This is quite a lot, but we want the edges of the egg to become crispy and golden. Separate the egg white from the yolk and pour them into the hot oil. When the edges begin to turn golden, pour the yolk into the center of the egg white and begin pouring the hot oil over it. When the edges are crispy and golden, remove the egg to a plate and pour off any excess oil from the wok.
4. Add the grated chili and garlic to the hot oil. After a moment, add the meat and fry over high heat until dark caramelized.
5. In a bowl, combine fish sauce, oyster sauce, pepper, and sugar. When the sauce is ready, pour it into the wok, stir everything together, and add two large handfuls of Thai basil.
6. Place a generous portion of jasmine rice on a plate. Place our aromatic Krapao on the side. Top with a fried egg. Serve with a spoonful of chili paste.