Spicy stir-fried sausage & beans with egg

First, prep the ingredients in the herb kit: finely grate the ginger and garlic, bruise the lemongrass with the end of a rolling pin, pick the Thai basil and coriander leaves, then deseed and finely slice the chillies (these are very spicy so you may want to only use ½-1 chilli). Bring a pan of salted water to the boil. Put the rice in a sieve and rinse it under cold water, then cook in the simmering water for 10-12 minutes. Drain and divide between 2 plates.

Meanwhile, put the sausage crumb, lemongrass and lime leaves in a wok or frying pan over a medium-high heat; cook for 3 minutes until the fat has rendered and meat is turning golden. Add the beans and cook for another 3 minutes, then add the grated ginger and garlic and sliced chilli; cook for a further minute. Stir in the fish sauce, soy sauce, 3 tbsp water and most of the herbs (reserving some Thai basil to serve) and cook for a final minute, then divide between the plates.

Put the oil in a small frying pan and bring up to a very high heat, then crack in the two eggs – they will bubble up quickly and turn golden underneath. Swirl the pan around so the oil cooks the top of the eggs, then use a slotted spoon to transfer them to the plates. Sprinkle over the reserved Thai basil and serve.