Phat Kaphrao

Instructions

1. Pound 3 peeled garlic cloves and 3 bird's eye chillies together in a granite mortar to a coarse, uneven paste, you want visible flecks, not a purée. Pick 20 g holy basil leaves from their stems and keep them dry beside the stove.
2. In a small bowl stir together 1 tbsp oyster sauce, 1 tsp fish sauce, 1 tsp dark soy sauce, 0.5 tsp sugar and 2 tbsp water until the sugar dissolves. Having the sauce premixed matters: the whole stir-fry takes under 5 minutes.
3. Set a wok over high heat until it smokes lightly, add 1 tbsp of the oil and slide in 1 egg. Let it fry undisturbed for about 2 minutes, spooning hot oil over the white, until the edges are brown and frilly and the yolk is still soft. Lift onto the serving plate.