Thai Basil Chicken with Fried Egg and Rice
Ground chicken and green beans stir-fried with garlic, chiles and fragrant basil, piled over jasmine rice and topped with a crispy fried egg. Dinner in 25 minutes.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
Thai basil has a peppery, anise-like note that makes this dish; if you can only find sweet Italian basil, use it, but add it off the heat so it stays bright. Use fewer chiles for a milder bowl, and break the egg yolk over the rice so it becomes a rich sauce. Check that your oyster and fish sauce labels are onion-free.
Method
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Cook the rice according to package directions and keep it covered and warm.
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Stir together the soy sauce, oyster sauce, fish sauce, brown sugar, dark soy sauce if using, and 2 tbsp water in a small bowl.
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Heat 1 tbsp oil in a large skillet or wok over high heat. Add the garlic and chiles and stir for , until fragrant but not browned.
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Add the chicken and break it up with a spatula. Cook, stirring, for until no pink remains and the edges begin to brown.
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Add the green beans and the sauce and cook for , until the beans are crisp-tender and the sauce clings to the chicken.
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Turn off the heat and fold in the basil until just wilted.
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Wipe out a small nonstick skillet, heat the remaining 2 tbsp oil over medium-high heat, and fry the eggs for until the whites are crisp at the edges and the yolks are still runny. Season with salt and pepper.
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Spoon the rice into bowls, top with the chicken and a fried egg, and serve hot.
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