Description
A quick and flavorful stir-fry of ground pork, garlic, chilies, and holy basil served over jasmine rice with a crispy fried egg.
Ingredients
Scale
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon light soy sauce
- ½ teaspoon dark soy sauce (optional)
- ½ teaspoon palm sugar or white sugar
- 2 tablespoons water
- 300g ground pork (80/20 fat content minimum)
- 6 cloves garlic, smashed and roughly chopped
- 4–8 Thai bird’s eye chilies, smashed and roughly chopped
- 1½ tablespoons neutral oil (vegetable, rice bran, or canola)
- 1 large handful holy basil leaves (30–40 leaves)
- Steamed jasmine rice (one generous scoop per person)
- 2 eggs (fried separately)
- Prik nam pla (fish sauce with sliced chilies)
Instructions
- Mix the sauce first. Combine the oyster sauce, fish sauce, light soy sauce, dark soy sauce, sugar, and water in a small bowl and stir until dissolved.
- Prep everything and set it beside the stove. Smash the garlic and chilies, then roughly chop. Strip the basil leaves from their stems.
- Fry the eggs first. Heat oil in a pan over medium-high heat until shimmering, then fry the eggs until whites are crispy and yolks are soft.
- Get the wok screaming hot. Heat the wok over the highest heat and add oil until it shimmers.
- Add the smashed garlic and chilies to the hot oil and fry until fragrant, about 20–30 seconds.
- Add the ground pork, press flat, and let sit for 15 seconds to caramelize before breaking apart and stir-frying until no longer pink.
- Pour the pre-mixed sauce over the pork and toss together, cooking for 1 minute.
- Turn off the heat and add the basil leaves, tossing until just wilted.
- Serve immediately over jasmine rice with the fried egg on top and a small dish of prik nam pla alongside.
Notes
For heat adjustment, modify the amount of bird’s eye chilies used. Use holy basil for authenticity; Thai sweet basil or Italian basil can be substitutes but will alter the dish’s character.
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 186mg