1½ tbsp light soy sauce
2 tsp dark soy sauce
1 tbsp fish sauce
1 tbsp oyster sauce
3 tsp caster (superfine) sugar, or to taste
300ml vegetable oil
3–4 eggs
500g pork mince
5 garlic cloves, finely chopped
3 birdseye chillies, sliced
150g snake beans, cut into 3-4cm pieces
1½ cups holy basil leaves
steamed jasmine rice, to serve

Prik nam pla:
80ml fish sauce
1 tbsp lime juice
2-3 tsp caster (superfine) sugar
4 garlic cloves, finely sliced
4 small chillies, finely sliced

For the prik nam pla, combine all the ingredients in a small bowl and stir to dissolve the sugar. Set aside.

Combine the soy, fish and oyster sauces in a small bowl with the sugar and stir to mix well. Set aside. 

Line a large plate with kitchen paper. Heat the oil in a wok over medium-high heat. Working in batches, crack in the eggs, then fry for 2 minutes or until the white is set and crispy around the edges. Transfer to the lined plate to drain.

Carefully remove the oil from the wok, leaving behind 2 tablespoons. Place the wok back over a high heat, then add half the pork. Stir-fry for about 3 minutes, breaking it up with a wok spatula, until browned. Transfer to a bowl using a slotted spoon. Repeat with the remaining pork. 

Reduce the heat slightly, add the shallot and chilli, and stir-fry for 1 minute to soften. Add the snake beans and cook for 2 minutes or until just softened. Return the pork to the wok and add the sauce. Stir-fry for 2 minutes or until the pork is well coated and the liquid has reduced, then toss through the basil leaves. Divide steamed rice among serving plates then top with the pork mixture and fried eggs. Serve with the prik nam pla for drizzling over.