Stir-fried basil and lime pork with crispy eggs recipe
 This quick pork stir-fry is given a zesty twist with a lime and oyster sauce. Serve alongside jasmine rice, topped with a crispy fried egg, for a super filling meal that's ready in 20 minutes. 140g/5oz jasmine rice 3 tbsp vegetable oil2 free-range eggs 500g/1lb 2oz pork mince, 5% fat (see Recipe tips)2 garlic cloves, chopped1 red pepper, seeds removed and cut into bite-sized pieces60g/2¼oz fresh basil leaves and stalks, roughly chopped 140g/5oz jasmine rice 3 tbsp vegetable oil 2 free-range eggs 500g/1lb 2oz pork mince, 5% fat (see Recipe tips) 2 garlic cloves, chopped 1 red pepper, seeds removed and cut into bite-sized pieces 60g/2¼oz fresh basil leaves and stalks, roughly chopped 5 tsp fish sauce5 tsp oyster sauce15g/½oz brown sugar1 lime, juice only (about 20ml/¾fl oz) 5 tsp fish sauce 5 tsp oyster sauce 15g/½oz brown sugar 1 lime, juice only (about 20ml/¾fl oz) Method 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.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.To make the seasoning sauce, mix all of the ingredients in a small bowl and set aside.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. 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. Add the basil and fold into the pork mixture. As soon as the basil wilts, turn off the heat.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. 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. 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. 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. 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. To make the seasoning sauce, mix all of the ingredients in a small bowl and set aside. To make the seasoning sauce, mix all of the ingredients in a small bowl and set aside. 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. 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. 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. 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. Add the basil and fold into the pork mixture. As soon as the basil wilts, turn off the heat. Add the basil and fold into the pork mixture. As soon as the basil wilts, turn off the heat. 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. 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. Recipe tips You only need 250g/9oz pork mince for this recipe, but as it's only available in 500g/1lb 2oz packs in supermarkets, the recipe cooks up a whole pack which keeps in the fridge for 2–3 days and freezes really well (for up to 6 months). Of course you can use half the pack and save the rest for a different recipe if you prefer. When frying the egg you do need to use quite a bit of oil to get the edges really crispy.