Pad Kra Pao with Fried Egg

INGREDIENTS

• 300g Jasmine Rice
• 600g Chicken Thigh
• 8 cloves Garlic
• 8 Thai Bird's Eye Chilli
• 60g Thai Holy Basil
• 4 tbsp Fish Sauce
• 2 tbsp Light Soy Sauce
• 2 tbsp Oyster Sauce
• 2 tsp Sugar
• 6 tbsp Neutral Cooking Oil
• 4 Egg

STEPS

1. 1

   Rinse 300g of jasmine rice and cook according to the packet instructions, then keep covered and warm. Allow about 20 minutes for the rice to cook.

   ⏱ 20 min

2. 2

   While the rice cooks, remove the skin and bone from 600g of chicken thigh if needed, then finely chop the meat. Crush 8 cloves of garlic and finely slice 8 thai bird's eye chillis.

3. 3

   Mix 4 tbsp of fish sauce, 2 tbsp of light soy sauce, 2 tbsp of oyster sauce and 2 tsp of sugar in a small bowl.

4. 4

   Heat a wok or large frying pan over high heat. Add 4.02 tbsp of neutral cooking oil and fry 4 eggs for 2 to 3 minutes until the white is fully set and the edges are crisp. Transfer the egg to a clean plate.

   ⏱ 2 min

5. 5

   Add 1.98 tbsp of neutral cooking oil to the hot wok. Stir-fry 8 cloves of garlic and 8 thai bird's eye chillis for 20 to 30 seconds until fragrant, without letting the garlic brown.

   ⏱ 1 min

6. 6

   Add 600g of chicken thigh (finely chopped) and stir-fry for 6 to 8 minutes, breaking up the pieces, until no pink remains and the chicken reaches at least 75°C for 30 seconds at the thickest pieces.

   ⏱ 6 min

7. 7

   Pour in the sauce mixture and stir-fry for 1 to 2 minutes until glossy and lightly reduced. Turn off the heat, add 60g of thai holy basil and toss for 20 to 30 seconds until wilted.

   ⏱ 2 min

8. 8

   Serve the hot basil chicken over 300g of jasmine rice and top with the fried egg.