Step 1

Mix the sauces in a small bowl by combining oyster sauce, seasoning sauce, rice vinegar, fish sauce, sugar, and white pepper. Set aside.

Step 2

Heat the oil in a wok or large sauté pan at medium-high heat, add eggs, and scramble into omelets. Leave in large pieces. Remove from wok. Set aside.

Step 3

Add the rest of the oil to the wok, add garlic, and cook for a few seconds. Add the curry paste. Stir until fragrant.

Step 4

Add the pork and cook until lightly browned. About 4-5 minutes.

Step 5

Add onion, eggplants, and kaffir leaves. Stir together well. Cook until the vegetables are slightly tender. (2-3 minutes)

Step 6

Add rice, break up the rice grains if they are clumping together. Stir well.

Step 7

Add sauces, stir well, and cook for 2 more minutes. Helpful notes* Spread the rice evenly on the wok/skillet surface to let the moisture from the food escape. This will allow the fried rice to be drier than the mushy rice.

Step 8

Add the Thai basil, and stir in well. Turn the heat off and let the residual heat wilt/cook the basil leaves. Carefully taste the fried rice, and adjust with more sugar, fish sauce, or seasoning sauce as needed. Serve immediately. Garnish with your favorite ingredients suggested below. Enjoy!