Thai · Dinner
Thai Basil Pork Rice
Ground pork stir-fried in a wok with garlic, bird's eye chilies, fish sauce, and soy, finished with Thai holy basil for its peppery, anise-like punch. Served over steamed jasmine rice with a crisp fried egg, this is a fast weeknight staple across Thailand.
$5
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
612Calories
34.8gProtein
36.2gFat
37.4gCarbs
5.9gSugar
2.3gFiber
1580mgSodium
295mgChol
10.9gSat Fat
680mgPotassium
95mgCalcium
3.6mgIron
1.1mcgVitamin B12
18mgVitamin C
gluten-free
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Mince garlic and chilies together into a coarse paste on a cutting board; rinse holy basil and shake dry.
2
Sauté
Heat vegetable oil in a wok over high heat until shimmering, then add garlic-chili paste and stir-fry for 20 seconds until fragrant and just golden.
3
Sear
Add ground pork, breaking it apart with a spatula, and stir-fry over high heat for 4 minutes until no pink remains and edges catch slightly.
4
Reduce
Stir in fish sauce, soy sauce, oyster sauce, sugar, and water, tossing constantly over high heat for 1 minute until sauce clings and thickens.
5
Finish
Remove wok from heat and fold in holy basil leaves for 15 seconds until just wilted and bright green.
6
Fry
Heat a thin film of oil in a small pan over medium-high heat, crack in egg, and fry for 2 minutes until edges are crisp and yolk runny.
7
Plate
Mound jasmine rice on one side of plate, spoon basil pork alongside, and top with fried egg.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground pork
- 6 cloves6 cloves garlic
- 88 Thai bird's eye chilies
- 2 cupabout 30g holy basil leaves, packed
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp oyster sauce
- 2 tsp2 tsp sugar
- 2 tbsp30ml vegetable oil
- 22 large eggs
- 1 1/2 cup260g cooked jasmine rice
- 2 tbsp2 tbsp water
