Old-School Pad Gaprao

Step 1

Using a mortar and pestle, pound the bird’s eye chiles to a fine paste. Add the mild red peppers and garlic and continue pounding to a coarse paste, then set aside.

Step 2

Line a large plate with paper towels and set it by the stove. To a small nonstick skillet over medium-high heat, add oil to a depth of ⅓ inch. Once the oil is hot, carefully crack in one egg and cook, using a spoon to occasionally baste the top of the egg with the hot oil, until the whites are crispy and browned and the yolks are cooked to the desired doneness, about 1 minute for a runny yolk, or 2 minutes for a set yolk. Using a heatproof spatula, transfer the egg to the lined plate; keep warm while you repeat with the remaining eggs.

Step 3

To a wok set over medium heat, add 3 tablespoons oil and the reserved chile-garlic paste. Stir-fry until the garlic is just beginning to turn golden, about 2 minutes. Turn the heat up to high, add the ground pork, and, using a heatproof spatula, quickly toss to mix with the chile-garlic paste. Add the fish sauce and sugar, and continue stir-frying until the pork is fully cooked, about 4 minutes. Turn off the heat, then add the basil and stir just until the leaves have wilted. Season to taste with more fish sauce and sugar as needed.

Step 4

Divide the rice among 4 plates. Top each serving with the pad gaprao followed by a fried egg and serve hot.

Step 5

Turn off the heat, then add the basil and cook just until wilted. Taste and adjust the seasoning with fish sauce and sugar as needed.

Step 6

Plate and serve with jasmine rice. If serving as a one-dish meal, place the rice on a plate, spoon the pork over it, and top everything with the fried egg.