- In a small bowl, mix together the soy sauce, oyster sauce, fish sauce and caster sugar.
- Heat the rapeseed oil in a large frying pan or wok over a medium heat. Add the onion, chilli and garlic and cook for 2 minutes until fragrant.
- Increase the heat and add the pork mince, breaking it up with a spoon. Cook for 4–5 minutes until browned.
- Add the pak choi and cook for 1–2 minutes until beginning to soften.
- Pour in the prepared sauce and chicken stock. Simmer for a few minutes until the sauce thickens slightly.
- Stir through the Thai basil and remove from the heat.
- Heat the Merchant Gourmet Brown, Red & Wild Rice according to the packet instructions.
- Meanwhile, fry the eggs until the edges are crisp and golden.
- Divide the rice between bowls and spoon over the Thai basil pork.
- Top with the fried eggs, spring onion, cucumber and sesame seeds. Finish with extra chilli and Thai basil, if desired.
Featured recipe