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PdfCombine light and dark soy sauce, fish sauce, oyster sauce, and palm sugar.
In a mortar and pestle, grind together chilies and garlic into a paste.
Heat oil in a wok on medium high heat and fry egg until edges are crispy and the yolk is runny. Remove egg and drain half of the oil.
Sauté chili garlic paste until fragrant(less than a minute) and cook the ground pork until water has evaporated and the fat starts to render and sizzle.
Add long beans and sauce and sauté for a few minutes before adding holy/Thai basil.
Cook for a few minutes until leaves are wilted and serve with rice and the fried egg on top.