Thai basil chicken with fried egg
Pad kra pao: ground chicken stir-fried hard with garlic, chiles and handfuls of basil, served over jasmine rice with a crispy-edged fried egg.
- Prep
- 5 min
- Cook
- 12 min
- Serves
- 2
- Per serve
- 900 kcal
Ingredients
Method
Mix the oyster sauce, soy sauce, dark soy, fish sauce, sugar and water in a small bowl. Roughly chop the garlic and chiles together until fine, and slice the shallot.
Heat 3 tbsp of the oil in a wok or large skillet over medium-high heat until shimmering. Crack in the eggs and fry, spooning the hot oil over the whites, until the edges are puffed, crisp and brown and the whites are set. Lift onto a plate.
Pour off all but about 1 tbsp of the oil (or add the last 1 tbsp if the pan is dry). Add the garlic, chiles and shallot and stir for 30 seconds until fragrant; don't let them burn.
Turn the heat to high, add the chicken and break it up with a spatula. Stir-fry until no pink remains and it's starting to brown in spots.
Pour in the sauce and toss for a minute until the chicken is glossy and the liquid has mostly cooked off. Meanwhile, heat the rice in the microwave according to the package.
Take the pan off the heat, add the basil and toss until just wilted. Spoon over the rice and top each plate with a fried egg.
Tips
- Holy basil (kra pao) has a peppery, clove-like bite and is what the dish is named for; look for it at Asian grocers. Thai basil is the next best thing.
- For a fully set yolk, flip the egg for the last 30 seconds.
- Ground pork or finely chopped chicken thigh both work the same way.
