Pork & Holy Basil Stir-fry — Pad Kra Pao

(tap measurement to shuffle units)

(tap text to cross out step)

• Step 1

  If you don't have cooked rice, begin by preparing the rice according to package directions.

  • 1 cup rice (185 g)
    (jasmine)
• Step 2

  In a small bowl, combine the oyster sauce, dark soy sauce, soy sauce, fish sauce, and sugar. Stir until the sugar is dissolved.

  • 2 tbsp oyster sauce (36 g)
  • 1 tsp dark soy sauce (5 g)
  • 1 tbsp soy sauce (15 g)
  • 1.5 tbsp fish sauce (21 g)
  • 1.5 tsp sugar (6 g)
• Step 3

  Make a paste by pounding the garlic and Thai chilies together using a mortar and pestle. If you don't have a mortar and pestle, finely mincing them is fine as well.

  • 5 clove garlic, minced (15 g)
  • 5 red thai chilis, chopped (10 g)
    (adjust to your preferred spice level)
• Step 4

  Heat the neutral oil in a large skillet or wok over medium-high heat. Add the shallot and cook until softened, about 30 seconds. Add the garlic and chili paste and stir-fry until fragrant.

  • 2 tbsp neutral oil (28 g)
  • 1 shallot, finely diced (40 g)
• Step 5

  Add the ground pork to the skillet. Break it apart with a spatula and cook until it's no longer pink and starting to brown.

  • 1 lb ground pork (454 g)
• Step 6

  Pour the prepared sauce over the pork and stir to combine everything well.
• Step 7

  Turn off the heat and immediately add the basil. Gently toss for about 15-20 seconds until the leaves are just wilted.

  • 3 cup basil (60 g)
    (holy)
• Step 8

  For the classic crispy fried egg, heat a generous amount of oil in a small pan over high heat. Once the oil is hot, crack in the egg. It should bubble and puff up. The whites will be crispy and the yolk runny.

  • 2 eggs (100 g)
• Step 9

  Serve over a bed of rice and top with the crispy fried egg.