Step 1

Cut the long bean into a short section, about a quarter cm crosswise.

Step 2

Remove the stem of the bird’s eye chilies. Shake off the seeds. Cut the chiles into small sections.

Step 3

Place the chili in a mortar. Add a few cloves of based garlic. Ground the chilies and garlic into a paste until the aromatic flavor is released.

Step 4

Combine the fish sauce, oyster sauce, light soy sauce, dark soy sauce, sugar, and a tablespoon of water in a small bowl.

Step 5

Add sufficient oil into the wok enough to cover an egg. Heat the oil to medium heat, crack an egg, and place it gently at the center of the oil.

Step 6

Let it fry undisturbed until the edges bubble up and turn crispy.

Step 7

Keep some remaining oil from frying the egg in the large skillet or wok. Stir-fry the long bean until fragrant. Remove.

Step 8

Add more oil to the wok and saute the chopped chili and garlic until aromatic.

Step 9

Now add the ground meat to the wok. Loosen it with the wok spatula and stir-fry the pork until aromatic and turn slightly brown with medium heat.

Step 10

Pour the seasoning mixture and mix thoroughly with the meat.

Step 11

Throw in the Thai holy basil leaves and give it a few quick flips and stirs.

Step 12

When the leave is about to wilt, add the long beans to mix and remove from the wok.

Step 13

Dish out and serve with rice and the fried egg.