Aromatic Thai Basil Pork Bowl
Experience the vibrant flavors of Thailand with our Pad Kra Pao, featuring savory stir-fried minced pork infused with aromatic holy basil, garlic, and spicy chili. This delightful dish is topped with a perfectly crispy fried egg and served over fluffy steamed jasmine rice. Accompanied by refreshing cucumber slices and a zesty bowl of chili fish sauce, this dish is a true culinary adventure!
ingredients
- 1 cup jasmine rice
- 8 oz minced pork
- 2 cloves garlic, minced
- 2 Thai bird’s eye chilies, finely chopped
- 2 tablespoons vegetable oil
- 2 cups fresh holy basil leaves
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 2 eggs
- Salt and pepper to taste
- ½ cucumber, thinly sliced
- Chili fish sauce, for serving
steps
- 1.
Rinse the jasmine rice under cold water until the water runs clear. Cook according to package instructions.
- 2.
In a skillet over medium heat, add 1 tablespoon of vegetable oil. Sauté the minced garlic and chopped chilies until fragrant, about 30 seconds.
- 3.
Add the minced pork to the skillet, breaking it apart with a spatula. Cook until browned and cooked through.
- 4.
Stir in the soy sauce, oyster sauce, sugar, and holy basil leaves. Cook for another 1-2 minutes until the basil is wilted. Season with salt and pepper to taste.
- 5.
In a separate pan, heat the remaining tablespoon of vegetable oil over medium-high heat. Crack the eggs into the pan and fry until the edges are crispy, about 3-4 minutes.
- 6.
To serve, plate the jasmine rice topped with the stir-fried pork and a crispy fried egg on top. Garnish with cucumber slices and serve with a small bowl of chili fish sauce on the side.
