Thai Basil Chicken with Crispy Fried Egg

Ingredients

• ground chicken300g
• garlic cloves4
• bird's eye chilies5
• vegetable oil2 tbsp
• oyster sauce1 tbsp
• soy sauce1 tbsp
• fish sauce1 tsp
• sugar1 tsp
• fresh holy basil leaves1 cup
• eggs2
• jasmine rice1 cup
• water1.5 cups

Directions

1. 1

   Rinse the jasmine rice until the water runs clear, then drain. In a small pot, combine rice and 1.5 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 12 minutes. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork.

2. 2

   While the rice cooks, pound the garlic and chilies in a mortar and pestle into a coarse paste. If you don't have a mortar, finely chop them together and smash with the side of a knife.

3. 3

   Heat 1 tablespoon of oil in a wok over high heat until shimmering. Add the garlic-chili paste and stir-fry for 20 seconds until fragrant. Add the ground chicken and cook, breaking it up, for 3-4 minutes until no longer pink and slightly browned.

4. 4

   Stir in the oyster sauce, soy sauce, fish sauce, and sugar. Cook for 1 minute more until the chicken is coated and glossy. Turn off the heat and fold in the holy basil leaves until just wilted. Transfer to a bowl and set aside.

5. 5

   In a small skillet, heat the remaining 1 tablespoon oil over medium-high heat. Crack the eggs into the pan and fry until the edges are crispy and golden, and the yolks are still runny, about 2 minutes. Season with a pinch of salt.

6. 6

   Divide the rice between two plates. Top with the basil chicken and place a crispy fried egg on each. Serve immediately, breaking the yolk to mix with the chicken.