Rice cooked to package's specifications. Should have 4 portions.
1 tbsp Canola oil
1/4 cup yellow onion finely diced
5 cloves garlic minced
2 Jalapenos (or Thai peppers, to heat preference)
1.5 pounds ground pork
1 cup zuchinni finely diced
1/2 cup red pepper finely diced
3 tbsp dark soy sauce
1.5 tbsp fish sauce
2.5 tsp oyster sauce
1 tsp brown sugar
1/3 cup water
1/3 cup holy basil * sliced (*see note)
1 tsp Canola Oil
green onion for garnish
red chili flakes for garnish
HOW TO COOK:
Cook rice as per bag's instruction. In meantime, heat-up deep frying pan or wok to medium-high. Add canola oil, onion, garlic and jalapenos and cook until fragrant and onions are translucent, about 3 minutes. Stir often.
Add pork and cook until browned, about 4-5 minutes. Drain fat. Add zucchini and red pepper and cook for an additional 3 minutes.
While veggies and pork are cooking, combine soy sauce, fish sauce, oyster sauce, brown sugar and water in small bowl.
Once veggies are soft, reduce temperature to medium and add sauce mixture. Let sauce simmer until slightly reduced.
While stir fry is simmering, fry 4 eggs sunny side up (not flipped in the pan) with Canola oil for crispy edges.
Add holy basil and remove stir fry from heat.
Assemble rice bowls! Add rice to bottom of large bowl followed by a generous portion of the stir fry mixture. Top with egg and then garnish with red chili flakes and green onions!