Stir-Fried Pig with Basil and Egg

This recipe is an adaptation of a recipe by Johnny Monis of Little Serow in DC. He used Goat, where the Thai usually use beef. So why not pig?
Changes = sausage instead of ground goat, didn't use chiles because the sausage was already spicy. Served jarred chinese chili garlic sauce on the side for individual taste.

Stir-Fried Goat with Basil and Egg (Food and Wine, March 2012)

1/4 cup plus 3 tbl. Canola oil
10 garlic cloves, minced
4 large shallots, thinly sliced
1 1/2 lbs. coarsely ground lean goat
10 Thai bird chiles, 4 thinly sliced
1/2 cup Asian fish sauce
3 tbl. Palm sugar or light brown sugar
1/4 cup shredded basil leaves
4 large eggs
Steamed rice, for serving

1. In a large skillet, heat 3 tbl. Of oil. Add the garlic and shallots and cook over moderate heat until softened. Add the goat and cook, stirring frequently until browned, about 8 minutes. Tilt the pan and spoon off as much fat as possible. Add the whole chiles, 1/4 cup fish sauce, the palm sugar and 1/2 cup of water to the skillet, simmer until the sugar is dissolved. Stir in the basil and keep warm.
2. In a small bowl, combine the sliced chiles with the remaining 1/4 cup fish sauce.
3. In a large non-stick skillet, heat the remaining 1/4 cup oil. Fry the eggs, 2 at a time, over high heat, tilting the. Pan and spooning the hot oil over the eggs to puff them up.
4. Spoon the stir-fried goat over steamed rice and top with the fried eggs. Serve the chili sauce on the side.
Suggested wine pairing is Spanish Granache.