Equipment
* optional
Ingredients
Rice Base
- 200 g long-grain white rice, rinsed
- 240 ml water
Sauce
- 30 ml oyster sauce
- 15 ml light soy sauce
- 10 ml dark soy sauce
- 10 ml fish sauce
- 10 g granulated sugar
- 30 ml chicken broth
Stir-Fry
- 30 ml vegetable oil
- 4 garlic, minced
- 4 bird's eye chilies, thinly sliced
- 400 g chicken breast, finely chopped by hand into mince
- 30 g holy basil leaves
Garnish
- 2 large eggs
Nutrition (per serving)
Method
Combine the rinsed long-grain rice and water in a rice cooker or saucepan. Bring to a boil, then cover and simmer on low until the water is absorbed and the rice is tender.
In a small mixing bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, fish sauce, granulated sugar, and chicken broth until the sugar dissolves completely.
Heat half of the vegetable oil in a wok or large skillet over medium-high heat. If using eggs, crack them into the hot oil and fry until the edges are crispy and deeply golden but the yolk remains runny. Remove the eggs and set aside.
Add the remaining vegetable oil to the wok. Add the minced garlic and sliced chilies, stirring constantly for 30 seconds until highly fragrant but not browned.
Increase the heat to high. Add the finely chopped chicken breast, breaking it apart with a spatula. Sauté until lightly browned and mostly cooked through, reaching an internal temperature of at least 74°C/165°F.
Pour the prepared sauce mixture over the chicken. Toss continuously to coat the meat, allowing the sauce to reduce slightly and become sticky and glossy.
Remove the wok from the heat. Add the basil leaves and gently fold them into the chicken mixture until they are just wilted from the residual heat.
Divide the cooked rice between two plates. Spoon the hot basil chicken mixture over the rice, and optionally top each portion with a crispy fried egg. Serve immediately.
Chef's Notes
- Hand-chopping chicken breast yields a far superior, rustic texture compared to store-bought ground chicken, which can turn mushy.
- For the most authentic flavor, pound the garlic and chilies together in a mortar and pestle instead of mincing them. This releases essential oils rather than just slicing through the cell walls.
- The traditional Thai fried egg (Kai Dao) requires almost deep-frying the egg in plenty of hot oil to achieve the signature crispy, bubbling edges while keeping the yolk runny.
- Holy basil (Kra Pao) has a peppery, clove-like flavor distinct from the sweet anise notes of Thai basil. If you cannot find it, Thai basil or standard Italian sweet basil are acceptable alternatives but will alter the authentic flavor profile.
Storage
Refrigerator: 3 days — Store rice and chicken in separate airtight containers.
Freezer: 1 month — Rice and chicken freeze reasonably well, though the basil will lose its vibrant color and texture.
Reheating: Microwave on medium power in 60-second intervals until steaming hot, adding a splash of water to the rice to rehydrate.
