Thai Basil Chicken with Jasmine Rice

Ingredients

• 1 lb ground chicken
• 1,5 cup jasmine rice
• 1,5 cup Thai holy basil leaves
• 4 unit garlic cloves
• 3 unit Thai bird's eye chilies
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1 tsp sugar
• 2 tbsp vegetable oil
• 4 unit eggs

Instructions

1. 1

   Cook 1.5 cups jasmine rice according to package directions and keep warm.

2. 2

   In a mortar or mini chopper, pound 4 garlic cloves and 3 Thai bird's eye chilies into a coarse paste.

3. 3

   Whisk together 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp dark soy sauce, 1 tsp fish sauce, and 1 tsp sugar in a small bowl.

4. 4

   Heat 2 tbsp vegetable oil in a wok over high heat until it shimmers without smoking.

5. 5

   Add the garlic-chili paste and stir-fry for 20 seconds until fragrant and just golden.

6. 6

   Add 1 lb (450 g) ground chicken, breaking it up, and sear for 3-4 minutes until the edges caramelize.

7. 7

   Pour in the sauce mixture and toss vigorously for 1 minute until glossy and reduced.

8. 8

   Kill the heat, fold in 1.5 cups Thai holy basil leaves, and stir until just wilted.

9. 9

   In a separate skillet, fry 4 eggs in hot oil until the edges are crispy and lacy but the yolks stay runny.

10. 10

    Spoon chicken over rice, top with a fried egg, and serve immediately.