Pad kaprao (holy basil stir-fry with ground chicken) over rice with a fried egg

Pick the younger holy basil leaves from the top of the plant.

Pound the Thai chilies first until very fine, so no big chunks remain.

Add lots of garlic and the roughly chopped milder chili; pound to a rough paste. Transfer to a bowl.

Mix the sauce: oyster sauce, soy sauce, fish sauce, dark soy sauce, a little water and some sugar; the water lets the sugar dissolve.

Cut the chicken thigh and breast into small pieces, then hack with a cleaver or chef's knife, flipping and continuing, to a coarse grind.

Cut the long beans into shorter pieces and dice the onions.

Add a little vegetable oil to the wok and add the garlic-chili paste right away, without waiting for the oil to heat; cook until it smells and the garlic starts to brown.

Add the chicken and break it up so it is not in big clumps.

Add the sauce and stir. Add the beans and onions with the sauce for soft vegetables, or once the chicken is mostly done to keep them crunchy.

Cook until the chicken is done.

Turn off the heat and add the basil, wilting it in the residual heat so it does not turn black and mushy.

Heat a lot of oil and fry the egg until it bubbles, with golden brown crispy edges; if it sticks, let it cook and it will release.

Serve the stir-fry over rice with the egg on top; season the egg with prik nam pla (chilies, fish sauce, a little garlic and a squeeze of lime).