Thai Stir Fry Pork

Updated at: Wed, 18 Oct 2023 01:16:06 GMT

Step 1

In a food processor, combine the garlic and chilies. Pulse until finely chopped, with some slightly larger pieces remaining, 8 to 10 pulses. In a small bowl, whisk together the oyster sauce, soy sauce, fish sauce, sugar and ½ cup water. Set both the garlic-chili mixture and the sauce mixture near the stove.

Step 2

In a 12- to 14-inch wok over medium-high, heat 2 tablespoons of the oil until barely smoking. Reduce to medium, then crack 2 eggs into the center of the wok, each in a different spot. Use a silicone spatula to gently push the edges of the egg whites toward the yolks to try to keep the eggs separate (it’s fine if the whites touch in spots). Cook, occasionally spooning some of the hot oil over them, until the whites are fully set and the edges are crisp and browned, 3 to 4 minutes. Using a thin metal spatula, transfer the eggs to a paper towel-lined plate. Using 2 tablespoons of the remaining oil, cook the remaining eggs the same way; set the eggs aside. Wipe out the wok.

Step 3

Return the wok to medium-high and heat the remaining 2 tablespoons oil until barely smoking. Add the garlic-chili mixture and cook, stirring, until fragrant and lightly browned, 1 to 2 minutes. Add the pork and cook, stirring, until the meat is broken up into mostly small bits, 1 to 2 minutes. Add the sauce mixture and cook, stirring, until the pork is no longer pink and the liquid thickens slightly but remains saucy, about 3 minutes. Off heat, add the basil and stir until just wilted.

Step 4

Divide the rice and the stir-fry among serving plates and top each portion with an egg.

Step 5

Follow the recipe to process the garlic and chilies and combine the sauce mixture. In a 12-inch skillet over medium-high, heat 4 tablespoons of the oil until barely smoking. One at a time, crack the eggs into the skillet, each in a different spot, then use a silicone spatula to gently push the edges of the egg whites toward the yolks to try to keep the eggs separate (it’s fine if the whites touch in spots). Cook, occasionally spooning some of the hot oil over, until the whites are fully set and the edges are crisp and browned, 3 to 4 minutes. Using a thin metal spatula, transfer the eggs to a paper towel-lined plate; set aside. Wipe out the skillet, return it to medium-high and heat the remaining 2 tablespoons oil until shimmering. Add the garlic-chili mixture and cook, stirring, until fragrant and lightly browned, 45 to 60 seconds. Add the pork and cook, stirring, until broken up into mostly small bits, 1 to 2 minutes. Add the sauce mixture and cook, stirring, until the pork is no longer pink and the liquid thickens slightly but remains saucy, about 3 minutes. Off heat, add the basil and stir until just wilted. Serve as directed.

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