A spicy, savoury stir fry with rice from Thomasina Miers.
Put the chilli and garlic in a mortar and pound with the pestle to a rough paste. Combine all the sauces and sugar in a small bowl.
Heat four tablespoons of oil in a wok over a medium heat and, once hot, fry the paste and shallots for a few minutes, until golden. Add the venison, followed by the sauces.
Stir-fry for a few minutes, until the meat is cooked. Add the beans, cook for another two minutes, then fold in the basil and immediately take off the heat. Transfer the mince to a warm bowl.
For the eggs, wipe the wok with a damp, clean dishcloth and warm the 300ml oil in it over a high heat until shimmering hot.
Crack the egg into the middle and cook for one to two minutes, until the edges crisp up, then start spooning the hot oil over the yolk until it is cooked to your liking. Take out of the wok with a spatula, drain on kitchen paper, then repeat with the other eggs. Cool the oil for re-use.
Serve the mince at once on top of bowls of steamed rice, topped with an egg, with any hot sauces and soy sauce you might like on the table.