Method

• Begin by soaking the rice in cold water
• Set aside
• Drain the rice and rinse many time so the water runs clear
• Just cover the rice once again with cold water so that the water is about 2 cm above the top of the rice
• Add a pinch of salt and cover
• Bring the rice to the boil, then immediately reduce the temperature to a gentle simmer
• Cook for a further 10 minutes or until rice is just cooked
• Turn off the heat and let stand for another 5-10 minutes
• Fluff up with a fork before serving
• In a large fry pan or wok heat to hot, then reduce the temperature slightly
• Add 3 tablespoons oil
• Chop the garlic with the chillies and salt and add cook without colouring (30 minute) add the minced meat and stir-fry for a minute or two, season to taste with the fish sauce and sugar
• Add the stock or water and cook for a further minute
• Add the basil and as soon it wilts, remove from the heat
• The mince should have quite an intense flavour combining the hot, salty and spicy flavours created
• To fry the eggs – add 1-2 Tbsp oil to t fry pan and heat to moderate temperature
• Carefully break in the eggs on at a time and cook until just firm
• To serve – spoon desired amount of rice into each bowl, cover with minced meat and finish with a fried egg on top, squeeze of lime (optional) and sprinkle of coriander