Prepare the vegetables by slicing the red chili and chopping the long beans.

In a mortar and pestle, pound the chili and garlic together to create a coarse paste.

In a wok with plenty of hot oil, fry an egg until the white is set and the edges are crispy. Set aside.

In the same wok, add the chili-garlic paste and stir-fry until fragrant. Then, add the ground beef and cook until browned.

Season the beef with fish sauce, oyster sauce, dark soy sauce, MSG (optional), and sugar. Stir to combine.

Add the holy basil, chopped long beans, sliced red pepper, and a splash of water. Stir-fry for another 1-2 minutes until the vegetables are cooked but still crisp.

Serve the Pad Kra Pao immediately over steamed rice and top with the crispy fried egg.