Thai · Dinner
Thai Basil Chicken Rice
Ground chicken stir-fried with garlic, Thai bird chilies, and holy basil in a savory-sweet sauce of fish sauce, oyster sauce, and soy sauce, served over jasmine rice with a crispy fried egg.
$5
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
620Calories
43.8gProtein
28.5gFat
45.2gCarbs
5.2gSugar
2.1gFiber
1802mgSodium
343mgChol
5.8gSat Fat
487mgPotassium
72mgCalcium
3.1mgIron
0.7mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
spice-route
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Mince garlic and finely chop Thai chilies on a cutting board, then rinse holy basil and pat dry with a paper towel.
2
Fry
Heat 2 tbsp vegetable oil in a small pan over high heat until shimmering, crack the egg in, and fry 2-3 minutes until edges crisp and yolk stays soft.
3
Heat 1 tbsp vegetable oil in a wok over high heat until shimmering, add garlic and chilies, stir constantly 20-30 seconds until golden and fragrant.
4
Add ground chicken to the wok, break apart with a spatula, and cook over high heat 4-5 minutes until no pink remains and edges brown slightly.
5
Stir in fish sauce, oyster sauce, soy sauce, sugar, and water, cooking over high heat 1-2 minutes until sauce clings glossily with no pooled liquid.
6
Fold in holy basil leaves, tossing just 15 seconds until wilted and darker green.
7
Plate
Spoon rice into a bowl, top with basil chicken, and set the fried egg on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g ground chicken
- 2 cup370g cooked jasmine rice
- 22 large eggs
- 8 cloves8 cloves garlic
- 88 Thai bird chilies
- 2 cup60g holy basil leaves
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp oyster sauce
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp water
- 4 tbsp60ml vegetable oil
