Thai Basil Chicken with Jasmine Rice

Ingredients

• 500 g ground chicken
• 1,5 cup Thai basil leaves
• 5 piece garlic cloves
• 3 piece Thai bird's eye chilies
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 2 tbsp vegetable oil
• 1,5 cup jasmine rice
• 4 piece large eggs
• 1 piece lime

Instructions

1. 1

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

2. 2

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

3. 3

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

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 intensely fragrant but not browned.

6. 6

   Add the ground chicken, breaking it apart, and sear for 4-5 minutes until caramelized on the edges.

7. 7

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

8. 8

   Kill the heat, add 1.5 cups Thai basil leaves, and toss until just wilted.

9. 9

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

10. 10

    Spoon chicken over rice, top each portion with a fried egg, and finish with a squeeze of lime.