Pad Kra Pao (Thai Basil Pork with Fried Egg)

Steps

1. Rinse the jasmine rice in a strainer under cold water, rubbing it between your fingers, until the water runs nearly clear, about three rinses. Put it in a small saucepan with the scant 1 cup (225 ml) of water, bring to a boil, cover, and turn the heat to the lowest setting. Cook for 12 minutes, then turn off the heat and let it rest for 10 minutes without lifting the lid.
2. Meanwhile, pick the basil: keep the leaves and tender tops and discard the tough stems. Pound the garlic and chilies in a mortar into a coarse paste with visible flecks of chili. Without a mortar, mince them together finely, then crush them with the flat of your knife.
3. In a small bowl, stir together the oyster sauce, both soy sauces, the fish sauce, the sugar, and the 2 tablespoons of water until the sugar dissolves. Keep it right by the stove: the next part goes fast.
4. Pour oil into the wok to a depth of about 1/2 inch (1 cm) and heat over high heat to 350°F (180°C): a drop of water should sizzle immediately. Crack one egg into a cup and slide it into the oil. It will puff and the edges will bubble: spoon hot oil over the white, avoiding the yolk, for 1 1/2 to 2 minutes, until the lacy edges are golden brown and crisp. Drain on paper towels and repeat with the second egg.
5. Pour off the oil, leaving 2 tablespoons in the wok. Return it to high heat until the oil shimmers and the first wisp of smoke appears.
6. Add the garlic and chili paste and stir for 15 seconds: it should sizzle hard and smell strong without browning. The chili fumes sting, so turn on the range hood.
7. Add the ground pork and press it into a flat patty against the wok. Leave it alone for 1 minute so it browns. Then break it up with your spatula into small crumbles and stir-fry for 3 to 4 minutes, until no pink remains and well-browned bits form on the bottom.
8. Pour the sauce over the meat all at once and toss for 30 to 45 seconds: it bubbles, reduces, and the pork turns glossy and dark brown with no liquid left in the wok.
9. Turn off the heat, add all the basil leaves, and toss for 10 to 15 seconds, just until they wilt.
10. Fluff the rice with a fork, pack it into a bowl, and unmold it onto the center of each plate. Spoon the basil pork alongside and set the fried egg on top of the rice. Break the yolk as you eat so it runs over the rice and pork.