Thai Basil Chicken with Jasmine Rice

Ingredients

• 1,25 lb ground chicken
• 1,5 cup Thai basil leaves
• 5 unit garlic cloves
• 3 unit Thai red chilies
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 2 tsp brown sugar
• 5 tbsp vegetable oil
• 4 unit large eggs
• 1,5 cup jasmine rice

Instructions

1. 1

   Cook 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.

2. 2

   In a mortar or mini chopper, pound 5 garlic cloves and 3 Thai red chilies into a coarse paste.

3. 3

   Whisk together the oyster sauce, soy sauce, fish sauce, brown sugar and 2 tbsp water in a small bowl until the sugar dissolves.

4. 4

   Heat a wok over high heat until it smokes lightly, then add 2 tbsp vegetable oil and swirl to coat.

5. 5

   Add the garlic-chili paste and stir-fry 20 seconds until intensely fragrant but not browned.

6. 6

   Add the ground chicken, breaking it up with a spatula, and sear 4-5 minutes until the edges caramelize and no pink remains.

7. 7

   Pour in the sauce and toss to coat, letting it bubble and reduce for 1 minute until glossy.

8. 8

   Kill the heat, tear in the Thai basil leaves and fold through until just wilted.

9. 9

   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.

10. 10

    Mound rice on plates, spoon the basil chicken alongside and crown each with a crispy egg.