Pollo al Albahaca Tailandesa (Pad Kra Pao)

Instructions

1. Prepare the Ingredients

   Finely chop the garlic and slice the red chilies. Pick the Thai basil leaves from the stems and set aside. Rinse the jasmine rice thoroughly under cold water until the water runs clear.

2. Cook the Jasmine Rice

   In a pot, bring 2 cups of water to a boil. Add the rinsed jasmine rice, reduce the heat to low, cover, and let it simmer for about 10-12 minutes until the water is absorbed. Turn off the heat and let it rest with the lid on for 5 minutes.

3. Stir-Fry the Chicken

   Heat 1 tablespoon of vegetable oil in a pan over medium-high heat. Add the chopped garlic and chilies, stir-frying until fragrant. Add the minced chicken and cook until browned, breaking it apart with a spatula.

4. Add the Sauces and Basil

   Pour in the soy sauce, oyster sauce, fish sauce, and sugar. Stir everything together until well coated. Add the Thai basil leaves and stir just until they wilt.

5. Fry the Eggs

   Heat 1 tablespoon of vegetable oil in a small pan over medium-high heat. Crack the eggs into the pan and fry them until the whites are crispy and the yolks remain slightly runny. Remove from heat and set aside.

6. Assemble and Serve

   Spoon the cooked jasmine rice onto plates. Top with the stir-fried chicken mixture, ensuring an even distribution of sauce and basil. Place a fried egg on top of each serving. Garnish with extra chili flakes or basil leaves if desired. Serve hot and enjoy!