Ingredients
350 g jasmine rice
1 tbsp fish sauce
1 tbsp oyster sauce
1 tsp soy sauce
1 tsp brown sugar
5 red birds-eye chilli, rough chopped
6 cloves garlic, rough chopped
rice bran oil
450 g minced pork
½ tsp SIDS CRAZY SALT
2 shallots, fine chopped
200 g green beans, chopped in 2 cm lengths
½ cup pork stock
handful of basil
4 eggs
Prik Nam Pla:--
3 garlic cloves, crushed
4 birds-eye chilli, fine sliced
5 tbsp fish sauce
6 tbsp lime juice
Directions
Prik Nam Pla: put the ingredients into a screw-top jar and shake well.
Cook the rice then set aside.
Combine fish sauce, oyster sauce, soy sauce and sugar with a dash of water in a separate bowl. Pound the chilli and garlic to a paste in a pestle & mortar.
In a wok, fry the garlic & chilli paste in a tablespoon of oil until the garlic starts to brown. Add pork, SIDS CRAZY SALT and shallots, then cook for a couple of minutes before adding the fish sauce mixture and the green beans. Cook for a couple more minutes then remove pan from heat. Add basil and stir until it wilts.
Fry the eggs in plenty of oil until bubbly with brown, crispy edges.
Serve some rice and the pork mixture on each plate with an egg, then spoon over the Prik Nam Pla.
