This is a vegetarian version with no spicy ingredients.
INGREDIENTS
Oil for frying1/2 a block of firm tofu, crumbled
1/2 a red capsicum, sliced
About 10 green beans, chopped into 1/3s
3 cloves garlic, minced
1 tsp ginger, minced
1/2 cup of stock (I use a vegetable stock cube)
2 tbsp fish sauce
1 tbsp sugar
1/2 tsp black pepper
3 or 4 large sprigs of basil, roughly chopped
1 egg per person
METHOD
In a frying pan, fry the tofu, the capsicum and the beans in a little oil.
Cook until the capsicum begins to soften.
Move the mixture to one side and add the garlic and the ginger. Fry until the garlic starts to brown, then mix everything together. At this point there should be little fat visible.
In a jug, mix the stock, the fish sauce, the sugar and the pepper. Add to the pan and cook until most of the liquid evaporates.
Add in the basil and cook for about 1 more minute.
In a seperate frying pan fry the eggs over a high heat. You want to get the white crispy round the edges while the yolk stays soft.
Serve with white rice (jasmine). Place the fried egg on the rice.
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