Instructions
10 steps · tick them off as you cookCook 1.5 cups jasmine rice in 2.25 cups water: bring to a boil, cover, reduce to low and simmer 15 minutes until tender, then rest off heat.
15 minutesIn a mortar or mini chopper, pound 5 garlic cloves and 3 Thai red chilies into a coarse paste.
Whisk together the oyster sauce, soy sauce, fish sauce, brown sugar and 2 tbsp water in a small bowl until the sugar dissolves.
Heat a wok over high heat until it smokes lightly, then add 2 tbsp vegetable oil and swirl to coat.
Add the garlic-chili paste and stir-fry 20 seconds until intensely fragrant but not browned.
Add the ground chicken, breaking it up with a spatula, and sear 4-5 minutes until the edges caramelize and no pink remains.
4-5 minutesPour in the sauce and toss to coat, letting it bubble and reduce for 1 minute until glossy.
1 minuteKill the heat, tear in the Thai basil leaves and fold through until just wilted.
In a separate skillet, heat 3 tbsp vegetable oil until shimmering and fry 4 eggs until the edges are lacy and crispy but the yolks stay runny.
Mound rice on plates, spoon the basil chicken alongside and crown each with a crispy egg.
Chef's tip
Do not stir the chicken constantly — let it sit for 60 seconds against the hot wok to build a savoury crust before breaking it up. That caramelization is what separates a great basil chicken from a soupy one.
Suggested pairing
Serve with an icy lager or a tall glass of lime soda to tame the chili heat.
About this recipe
A blistering-hot stir-fry of ground chicken, chilies and fragrant holy basil over fluffy jasmine rice, finished with a crispy fried egg.
ThaiEasyquickspicyweeknighthigh-protein
