Prepare the vegetables. Cut the onion, carrot and aubergine into 1-cm dices. Slice the green and red peppers thinly. Chop the garlic finely.
I used mixed beef and pork mince. It's also delicious with chicken mince!
Combine the seasoning ingredients. Mix 1 teaspoon of chicken stock granules with 100 ml of water.
Place the eggs and olive oil in a cold frying pan. Turn on the heat to medium.
Once the egg whites start to set, cover with a lid and turn off the heat. Leave to stand for 2 minutes. Lift out the fried eggs and set aside. You can leave the oil in the frying pan!
Put the frying pan over a low heat. Add the red chilli and garlic to infuse the oil. Add more chilli if you like it hot.
Turn up the heat and add the onion, mince, carrot and other vegetables in this order. Once the mince is cooked through, add the seasoning ingredients.
Tear the basil leaves and add to the pan. Quarter half of the cherry tomatoes and add to the pan. Fry until the moisture has evaporated over a medium heat.
Place the fried mince and eggs onto the hot rice. Garnish with the remaining cherry tomatoes and basil leaves (not listed in the ingredients)!
Story Behind this Recipe
At first I wanted to make ma-po aubergine, but I noticed I had leftover eggs. I decided to make pad ga prao instead! Pad ga prao is easy and tasty!
It is important to place your eggs and oil in a cold frying pan and then turn on the heat. You will have soft egg yolks and crispy-edged egg whites. If you place the eggs in hot oil, the oil spits badly, and it's dangerous.