Thai pad kra pao

• 1 T canola oil
• 2 shallots, thinly sliced
• 2 bird’s-eye chillies, thinly sliced
• 5 cloves garlic, thinly sliced
• 500 g Woolworths free-range venison mince
• 1 T fish sauce
• 1 T light soya sauce
• 1 T dark soya sauce
• 2 T oyster sauce
• ¼ cup water
• ½ cup basil
• 4 free-range eggs
• 200 g Woolworths cauliflower rice

1. Heat the oil in a pan or wok over a medium heat, then add the shallots and cook for 3 minutes. Add the chillies and garlic and cook for a further minute.

2. Add the mince and increase the heat to high. Cook until it starts to crisp, then add the fish sauce, soya sauces and oyster sauce. Cook until most of the moisture has evaporated, then add the water to deglaze the pan. Turn off the heat, then stir in the basil.

3. Fry the eggs sunny side up or to your preference. Place the cauliflower rice in a bowl and microwave for 4 minutes.

4. Serve the mince on the cauliflower rice, topped with an egg.

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Videographer: Romy Wilson
Photographer: Shavan Rahim
Food Assistant: Bianca Jones