Thai Basil Chicken with Jasmine Rice

Ingredients

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

Instructions

1. 1

   Rinse 1½ cups jasmine rice until water runs clear, then cook with 2¼ cups water in a covered pot for 18 minutes until tender and steamed through.

2. 2

   Mince 5 garlic cloves and 3 Thai bird chilies together into a rough paste using the flat of your knife.

3. 3

   In a small bowl, whisk together the oyster sauce, soy sauce, fish sauce, and brown sugar until the sugar dissolves.

4. 4

   Heat a wok or heavy skillet over high heat until smoking, then add 2 tbsp vegetable oil and swirl to coat.

5. 5

   Add the garlic-chili paste and stir-fry for 20 seconds until fragrant and just golden, being careful not to burn.

6. 6

   Add 1 lb (450 g) ground chicken, breaking it apart, and sear for 4-5 minutes until browned and slightly crisped at the edges.

7. 7

   Pour in the sauce mixture and toss vigorously for 1 minute until the chicken is glossy and the liquid has reduced to a light glaze.

8. 8

   Kill the heat, add 1½ cups Thai basil leaves, and fold through until just wilted but still vibrant green.

9. 9

   Serve immediately over jasmine rice, topped with a crispy fried egg with runny yolk and lacy edges.