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Rinse the jasmine rice under cold water until the water runs mostly clear. Combine with water in a saucepan, bring to a boil, then reduce to a low simmer. Cover and cook until all water is absorbed. Let it rest before fluffing with a fork.
Heat oil in a wok over medium-high heat. Stir-fry garlic and chilies until fragrant. Add the minced pork, breaking it up as it cooks. Once browned, mix in the oyster sauce, soy sauces, fish sauce, palm sugar, water, and MSG. Stir well and let the flavours meld. Add green beans and cook for 1–2 minutes until tender but still crisp. Remove from heat and stir in Thai holy basil leaves, letting them wilt.
For the fried eggs, heat oil in a pan over high heat until shimmering. Crack the eggs directly into the hot oil and fry until the edges are crispy but the yolk remains runny.
Serve the jasmine rice topped with Pad Kra Pao and crispy fried egg.