Description
A bold and comforting Thai basil chicken rice bowl made with savory ground chicken, garlic, chiles, fragrant basil, fluffy jasmine rice, and a crispy fried egg on top.
Ingredients
Scale
- 2 cups jasmine rice, uncooked
- 3 cups water
- 3 tablespoons neutral oil, divided
- 1 pound ground chicken
- 2 medium shallots, thinly sliced
- 6 cloves garlic, finely chopped
- 3 small red chiles, finely chopped
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1/4 cup chicken broth or water
- 2 packed cups Thai holy basil or Thai basil
- 4 large eggs
Instructions
- Cook the jasmine rice with 3 cups of water until tender and fluffy.
- In a small bowl, stir together the oyster sauce, soy sauce, fish sauce, brown sugar, and chicken broth or water.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the shallots, garlic, and red chiles, then cook for 30 to 45 seconds until fragrant.
- Add the ground chicken and stir-fry, breaking it up with a spatula, until cooked through and lightly browned.
- Pour in the prepared sauce and cook for 2 to 3 minutes, stirring, until the chicken is glossy and well coated.
- Turn off the heat, add the basil, and toss until just wilted.
- In a small skillet, fry the eggs in the remaining oil until the whites are set and the edges are crisp.
- Serve the basil chicken over rice and top each portion with a fried egg.
Notes
- Prep all ingredients before heating the pan, because the cooking process moves quickly.
- Use a wide skillet or wok so the meat browns instead of steaming.
- Add the basil at the end to keep its fresh, peppery flavor.
- For milder heat, reduce the number of chiles.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 225mg
Keywords: Thai basil chicken, pad kra pao, chicken rice bowl, easy Thai dinner, stir-fry with fried egg