Thai · Dinner
Basil Pork Stir-Fry (Keto)
Ground pork stir-fried in a hot wok with garlic, bird's-eye chili, and Thai basil, seasoned with fish sauce and soy sauce. Cauliflower rice replaces steamed rice to keep carbs low, while coconut oil adds fat for satiety. Finished with a fried egg on top.
$6
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
612Calories
34.9gProtein
46.6gFat
13.8gCarbs
3.9gSugar
4.5gFiber
1580mgSodium
327mgChol
22.1gSat Fat
980mgPotassium
110mgCalcium
3.7mgIron
1.4mcgVitamin B12
38mgVitamin C
gluten-free
low-carb
keto
Instructions
1
Prep
Mince the garlic and chilies together into a rough paste, and pat the basil leaves dry.
2
Heat 1 tbsp coconut oil in a wok over high heat until shimmering, then add the garlic-chili paste and stir for 20 seconds until golden.
3
Add the ground pork, breaking it up with a spatula, and cook over high heat for 4–5 minutes until no pink remains and edges brown.
4
Stir in the fish sauce, soy sauce, oyster sauce, erythritol, and chicken stock over high heat for 1 minute until the liquid reduces to a glossy coating.
5
Remove from heat and fold in the Thai basil leaves, tossing just until they wilt, about 15 seconds.
6
Steam the cauliflower rice in a covered bowl for 2 minutes until just tender.
7
Heat the remaining 1 tbsp coconut oil in a small skillet over medium-high heat and fry the egg for 2–3 minutes until the white sets and edges crisp.
8
Plate
Spoon the cauliflower rice onto a plate, top with the basil pork, and finish with the fried egg.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground pork
- 6 cloves6 cloves garlic
- 44 Thai bird's-eye chilies
- 2 cup60g Thai basil leaves, loosely packed
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp oyster sauce
- 1 tsp1 tsp erythritol
- 4 tbsp60ml coconut oil, divided
- 2 cup200g cauliflower rice
- 22 large eggs
- 4 tbsp60ml chicken stock
