It was my second attempt to make the Thai basil stir-fry.
Last time was with ground pork while I used ground chicken this time. I adapted a different
recipe that I found on Cookpad, a Japanese cooking recipe portal. Nearly 3,000 people tried the recipe and liked it. The recipe must be reliable. The result was pretty good. The dish presented a enjoyable harmony among sweet, sour and spicy, which I would expect from savory Thai foods. Actually, my favorite part was the sunny-side up. The person who first thought of placing it on this particular dish was genius, I suppose.
