³ÉÈËÂÛ̳

Method

1. Rinse the rice twice with cold water and place in a saucepan. Make sure the rice is level and place your little finger on top of the rice. Fill with cold water until it reaches your first knuckle.

2. Bring to the boil over a high heat. Turn the heat down to medium and cook until there are grains of rice emerging at the top and bubbles forming, with most of the water gone. Cover and turn the heat down to the lowest setting. Leave to cook for 5–8 minutes. Turn the heat off completely and leave the lid on until ready to serve.

3. To make the seasoning sauce, mix all of the ingredients in a small bowl and set aside.

4. Heat the oil in a wok or frying pan over a medium-high heat. Fry the eggs sunny-side up until they have crispy edges, be careful, the oil might spit. Remove them from the pan.

5. Place the pan back over a high heat and add the pork. Break up the pork and fry until it loses its pinkness. Add the garlic and pepper and fry for 1 minute, then add the seasoning sauce. Mix well.

6. Add the basil and fold into the pork mixture. As soon as the basil wilts, turn off the heat.

7. Reserve half the pork mixture to use later (if cooking the full 500g/1lb 2oz). Divide the remaining pork between two bowls. Add the jasmine rice and top with a fried egg to serve. Freeze the reserved half of the pork mixture or refrigerate and eat for lunch the next day.