Pad Kra Pao

Ingredients

• 1 lb ground chicken (or ground pork)
• 5 cloves garlic
• 4-6 Thai bird's eye chilies (adjust to taste)
• 2 tbsp vegetable oil, divided
• 1.5 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp regular soy sauce
• 1/2 tsp dark soy sauce (optional, for color)
• 1 tsp sugar
• 2 tbsp water
• 2 cups packed Thai holy basil leaves (bai kra pao)
• 4 large eggs
• 4 cups cooked jasmine rice

Before you cook

• Cook the jasmine rice and keep it warm
• Pound or finely chop the garlic and chilies together into a coarse paste
• Pick the holy basil leaves off their stems, rinse, and pat dry
• Stir the oyster sauce, fish sauce, soy sauce, dark soy sauce, sugar, and water together in a small bowl
• Crack each egg into its own small cup so they're ready to slide into the pan

Steps

1. Set a wok over the highest heat your stove has until it's smoking hot
2. Add 1 tablespoon of oil to the wok and swirl to coat
3. Drop in the pounded garlic and chilies and stir-fry for about 15 seconds until fragrant
4. Add the ground chicken and break it apart with your spatula
5. Stir-fry the chicken for 2 to 3 minutes until most of it has turned white
6. Pour the prepared sauce mixture into the wok
7. Stir-fry for another 1 to 2 minutes until the chicken is fully cooked and the sauce has mostly been absorbed
8. Add the holy basil leaves all at once
9. Toss quickly for 15 to 20 seconds just until the leaves wilt, then take the wok off the heat immediately
10. Heat the remaining 1 tablespoon of oil in a separate small frying pan over medium-high heat
11. Slide an egg into the hot oil and fry for 2 to 3 minutes until the edges turn crisp and lacy but the yolk stays runny
12. Repeat with the remaining eggs, one at a time
13. Scoop the rice onto four plates
14. Spoon the kra pao chicken alongside the rice on each plate
15. Top each plate with a fried egg and serve immediately