Thai Pad Kra Pao Chicken with Crispy Egg

Ingredients

• 8 ounces ground chicken
• 1 tablespoon neutral oil
• 3 garlic cloves, minced
• 1 red chile, sliced
• 1 tablespoon oyster sauce
• 1 teaspoon soy sauce
• 1 teaspoon fish sauce
• 1 teaspoon sugar
• 1 cup Thai basil leaves
• 2 large eggs
• 2 cups cooked jasmine rice
• cucumber slices, to serve

Steps

1. Heat half the oil in a skillet over medium-high heat. Cook garlic and chile for 30 seconds.
2. Add chicken and cook for 5 to 6 minutes, breaking it up, until no pink remains and it reaches 165°F.
3. Stir in oyster sauce, soy sauce, fish sauce, and sugar. Cook for 1 minute, then fold in basil just until wilted.
4. Heat remaining oil in a second pan and fry eggs until whites are fully set and edges are crisp.
5. Serve chicken over jasmine rice with an egg and cucumber slices.

Allergen note: Contains gluten, egg, soy, fish and shellfish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.