Blazing Pad Kra Pao with Crispy Fried Egg
Thailand's ultimate working lunch -- fiery minced pork stir-fried with holy basil, garlic, and chilies in a savory-sweet sauce, served over steaming jasmine rice and crowned with a crispy-edged fried egg with a runny golden yolk. Simple, fast, and devastatingly flavorful.
Ingredients
- 12 oz ground pork (or chicken)
- 4 cloves garlic, roughly chopped
- 5 bird's eye chilies, roughly chopped (adjust to taste)
- 1 cup packed holy basil leaves (or Thai basil)
+ 9 more ingredients
Instructions
Pound the garlic and chilies together in a mortar and pestle until you have a rough, chunky paste. Do not make it too smooth -- you want texture.
Heat 2 tablespoons of oil in a wok over high heat until smoking. Add the garlic-chili paste and stir-fry for 15 seconds until fragrant.
Add the ground pork and break it up aggressively with a spatula. Cook on high heat for 4-5 minutes, stirring occasionally, until browned and slightly crispy on the edges.
Add the oyster sauce, fish sauce, dark soy sauce, and sugar. Stir-fry for 1 more minute until the sauce coats the meat evenly and looks glossy.
Remove from heat and fold in the holy basil. The residual heat will wilt it perfectly.
In a separate small pan, heat 3 tablespoons of oil over high heat. When the oil is very hot and shimmering, crack in the eggs one at a time. Fry until the edges are bubbly and crispy-golden but the yolk is still runny, about 2 minutes. Spoon hot oil over the whites to set the top.
Serve the basil pork over jasmine rice, topped with the crispy fried egg. Add cucumber slices on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI