Chilli, Basil, Chicken & Fried Egg Stir-Fry

Bring the water to boil in a small pot, add the jasmine rice and bring back to the boil. Cover with a lid, lower the heat and simmer for 12-15 minutes. Turn off the heat and set aside until ready to use.

In a mortar and pestle, give the chillies and garlic roughly 6 - 10 good pounds to break it up (be aware not to over pound - you don't want to make a paste). If you don't have a mortar and pestle, a quick blitz in a food processor or blender will do the job.

In a large pan, heat oil on medium-high heat. Add chilli and garlic and fry for 15-20 seconds.

Fry off the chicken mince, stirring to break down any lumps. Keep the heat on high to cook the chicken mince quickly for 6-8 minutes or until cooked through.

Add oyster sauce, fish sauce, and sugar. Stir to mix well for 1-2 minutes. Taste and add a pinch salt if needed.

Turn off heat, add basil leaves and toss to combine, then transfer to a plate to serve.

In a wok or pan, heat oil on high heat 1-2 minutes or until the hot oil shimmers and creates a light smoke, crack an egg one at a time into a small bowl and slowly pour the egg into the pan, tilt the pan up so the oil pools to one side then use a spoon to scoop the hot oil to pour over the yolk, the oil must be hot to turn the egg white crispy and keep the yolk runny but warm (this cooking process should take no more than a minute). Repeat until all eggs are cooked.

Assemble bowls with rice, chicken mince, fried eggs and serve.