Name: Kra Pao
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Ingredients: 1 cup sugar; 1/2 cup white vinegar; 1 1/2 cups seasoning soy sauce, such as Golden Mountain; 1 cup vegetable oyster sauce; 1 cup sweet soy sauce; 1/2 teaspoon salt; 3 ounces vegetable oil; 5 cloves garlic, chopped finely; 3 Thai chiles, chopped finely; 1 pound ground pork; 1 yellow onion, cut into 1-inch slices; 1 green bell pepper, cut into 1-inch slices; 1 red bell pepper, cut into 1-inch slices; 1 yellow bell pepper, cut into 1-inch slices; One 2-ounce bundle fresh basil, plus more for garnish; 4 eggs; 4 to 6 cups cooked jasmine rice

Directions

Preheat a saucepan on medium heat; add the sugar and vinegar and let melt; add the seasoning soy sauce, oyster sauce, sweet soy sauce and salt and bring to a boil, then turn off and remove from the heat.
Preheat a wok and bring to high heat; add 2 ounces vegetable oil, along with the garlic and Thai chiles. Add the ground pork and cook thoroughly. Add the onion and peppers, then add 8 ounces prepared sauce (save any remaining sauce for another use). Cook an additional minute. Add the basil, then cook for 10 seconds. Remove from the heat.
Preheat a wok and bring to high heat. Add the remaining ounce vegetable oil. Add the eggs and cook sunny-side up. Plate and serve with the jasmine rice, kra pao, sunny-side up egg and fresh basil garnish.