Thai Basil Chicken with Crispy Fried Egg
This is the dish that defines Thai street food for me—a fiery, aromatic stir-fry of ground chicken with holy basil, chilies, and garlic, topped with a crispy fried egg. The key is to use holy basil if you can find it; its peppery, clove-like notes are what make this dish sing. The egg is fried in hot oil until the edges are lacy and crisp, while the yolk stays runny, creating a rich sauce when broken over the rice. It's quick, simple, and packed with bold flavors. Serve it with jasmine rice and a sprinkle of fish sauce—this is comfort food with a kick.
Ingredients
- ground chicken300g
- holy basil leaves1 cup
- garlic cloves4
- Thai bird's eye chilies3
- vegetable oil2 tbsp
- oyster sauce1 tbsp
- fish sauce1 tbsp
- sugar1 tsp
- eggs2
- jasmine rice200g
- water400ml
Directions
- 1
Cook jasmine rice: rinse rice, combine with water in a pot, bring to boil, cover and simmer for 15 minutes.
- 2
Pound garlic and chilies in a mortar and pestle to a rough paste.
- 3
Heat 1 tbsp oil in a wok over high heat, add paste and stir-fry until fragrant, about 30 seconds.
- 4
Add ground chicken and stir-fry until cooked through, breaking up clumps, about 5 minutes.
- 5
Season with oyster sauce, fish sauce, and sugar; stir-fry for 1 minute. Add basil leaves and toss until wilted. Remove from heat.
- 6
In a separate pan, heat remaining oil over medium-high heat. Crack eggs into pan and fry until edges are crispy and yolks still runny, about 2-3 minutes.
- 7
Serve chicken over rice, topped with fried egg.
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