Thai 15 min

Thai Basil Fried Rice

Name: Thai Basil Fried Rice
Total time: 15 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 4 cups cold cooked jasmine rice; 1 lb ground pork or minced chicken; 4 tablespoons vegetable oil; 6 cloves garlic, minced; 4 Thai bird chilies, minced; 3 tablespoons fish sauce; 1 tablespoon oyster sauce; 1 tablespoon dark soy sauce; 1 teaspoon sugar; 2 cups Thai basil leaves; 4 fried eggs for serving; Cucumber slices for serving

spicyquickdairy-freehigh-protein

Ingredientsfor 2

480

Cal

28g

Protein

52g

Carbs

18g

Fat

14 cups cold cooked jasmine rice
21 lb ground pork or minced chicken
34 tablespoons vegetable oil
46 cloves garlic, minced
54 Thai bird chilies, minced
63 tablespoons fish sauce
71 tablespoon oyster sauce
81 tablespoon dark soy sauce
91 teaspoon sugar
102 cups Thai basil leaves
114 fried eggs for serving
12Cucumber slices for serving

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Instructions

1
Heat wok over high heat until smoking. Add oil, garlic, and chilies. Stir-fry furiously for 30 seconds — the garlic will turn golden and the chilies will blister and impart heat to the oil.
2
Add ground pork, breaking it up. Cook over highest possible heat for 4 minutes until well-browned and slightly crispy. Do not stir constantly — let it sit to develop browning.
3
Add cold rice, breaking up any clumps. Toss together for 2 minutes over high heat. Drizzle fish sauce, oyster sauce, dark soy sauce, and sugar around the edges of the wok so it sizzles on the hot metal, creating a caramelized coating on the rice.
4
Remove from heat. Fold in Thai basil leaves until they wilt. The dish should be intensely aromatic, spicy, and slightly smoky.
5
Serve topped with a Thai-style fried egg (white crispy, yolk runny), alongside cucumber slices.