Pad Krapow (Basil Stir-Fry)

Roughly chop Thai chilies and garlic before adding them to a mortar and pestle. Smash using an up and down motion with a pestle until combined (mixture doesn’t have to be ground into a paste), about 1 minute.

Heat 1 tablespoon of the oil in wok over high heat until shimmering. Add chile mixture and stir-fry until fragrant, about 30 seconds.

Add ground chicken to wok, and stir-fry until meat turns opaque, about 5 minutes.

Stir in oyster sauce, fish sauce, and sugar and cook until liquids evaporate.

Turn off heat, transfer chicken mixture to a large bowl and immediately stir in basil leaves.

In the same wok, heat remaining 2 tablespoons of oil over medium-high heat until shimmering. Crack an egg into wok. As egg cooks, spoon oil over yolk. Cook egg until edges are crispy and whites are cooked through but yolk is still runny, about 1 minute.

Repeat with remaining eggs. Divide rice and chicken mixture between 4 bowls. Top each with an egg and serve immediately.