Thai Prawn Holy Basil Stir-Fry

• 300g raw king prawns, peeled and deveined
• 160g jasmine rice
• 2 eggs
• 4 garlic cloves, roughly chopped
• 3 bird's eye chillies (or 1 red chilli), sliced
• 1 red pepper, sliced
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1 tsp sugar
• Large handful Thai basil or regular basil
• 2 tsp vegetable oil

1. 1

   Cook the rice first: rinse, add 320ml water, boil, cover on lowest heat 12 min, steam off heat 5 min.

2. 2

   Fry the eggs: heat 1 tsp oil in a small pan over high heat. Crack in the eggs and fry until the edges are crispy and golden but the yolk is still runny, 2–3 min. Set aside.

3. 3

   In a wok or large frying pan, heat 1 tsp oil over the highest heat possible. Add the garlic and chilli and stir-fry 30 seconds — it should be sizzling hard.

4. 4

   Add the red pepper and cook 1 min, then add the prawns and toss constantly for 2 min until they turn pink and are just cooked through.

5. 5

   Add the oyster sauce, soy sauce, fish sauce, and sugar. Toss everything in the sauce for 30 seconds. Remove from heat and fold in the basil — it will wilt in the residual heat.

6. 6

   Serve over the jasmine rice, topped with a crispy fried egg.