Pad kra pao is a fast, savory basil stir-fry that works well for a weeknight because the chicken cooks in minutes. Cook the rice first, prep the sauce, and fry the eggs just before serving so the yolks stay warm.
Serves: 4
Prep: 15 minutes
Cook: 20 minutes
Ingredients
- 1 1/2 cups jasmine rice
- 2 tablespoons neutral oil, divided
- 1 pound ground chicken
- 4 garlic cloves, minced
- 1 red chile, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sugar
- 1 cup Thai basil leaves
- 4 large eggs
Method
- Rinse rice and cook according to package directions. Keep covered while preparing the stir-fry.
- Mix soy sauce, fish sauce, oyster sauce, and sugar in a small bowl.
- Heat 1 tablespoon oil in a wok or large skillet over high heat. Add chicken and cook, breaking it up, until no pink remains and it reaches 165°F.
- Add garlic and chile and stir for 30 seconds. Pour in the sauce and toss until the chicken is coated, then fold in basil until wilted.
- In a second skillet, heat remaining oil and fry eggs to your preferred doneness. Spoon chicken over rice and top each serving with an egg.
Variations
Use ground turkey and cook to 165°F, or use finely chopped mushrooms for a meatless variation. Reduce or omit the chile for a mild plate.
Storage and reheating
Refrigerate chicken and rice separately for up to 3 days. Cook eggs fresh when possible; reheat chicken and rice until steaming hot before serving.
Read the the meal planning guide for a short shopping list and the dinner plan around after-school activities for more practical dinner planning. Add this recipe to the Lucru Home meal planner and note any missing ingredients before shopping.
