Step by step
Method
7 steps- 01
Pound garlic and chillies to a coarse paste with a mortar, or chop very finely. Stir together oyster, light soy, fish and dark soy sauces with sugar and stock.
- 02
Heat a wok over high heat. Add 2 tablespoons oil, then the chilli-garlic paste and shallot; stir for 20–30 seconds until intensely fragrant.
- 03
Add minced chicken and press it against the wok to brown. Break it into irregular pieces and cook 4 minutes until no pink remains.
- 04
Pour in the sauce and toss over high heat for 2 minutes until reduced but still glossy enough to coat rice.
- 05
Turn off the heat, add holy basil and toss just until wilted. Taste for a salty-hot-sweet balance.
- 06
In a separate small pan, heat frying oil until shimmering. Fry eggs one at a time, spooning hot oil over the whites until crisp while keeping yolks soft.
- 07
Divide rice and basil chicken among plates, top each with a fried egg and serve with cucumber and lime.
Cook's notes
Make it excellent
- Holy basil has a peppery aroma; Thai basil is a good substitute but tastes more anise-like.
- Keep the wok hot so the chicken fries rather than steams.
- Fish sauce brands vary in saltiness, so taste before adding extra seasoning.
Serve it with
Jasmine rice, cucumber slices, lime and prik nam pla for extra heat.
Store & reheat
Refrigerate the chicken mixture for up to 3 days; fry eggs fresh when serving.
Helpful cooking questions and genuine results are welcome.