Chicken & Egg Pad Kra Pao

📝 Ingredients

• 300 g minced chicken
• 150 g jasmine rice
• 2 eggs
• 4 garlic cloves + 2 fresh red chillies
• 1 shallot
• 100 g green beans
• 1 tbsp oyster sauce
• 1 tbsp soy sauce + 1 tsp fish sauce
• 1 tsp caster sugar
• 3 tbsp water
• 20 g fresh basil (Thai basil if possible)
• 2 tbsp sunflower oil

🍴 Utensils

• Wok or large frying pan
• Small frying pan
• Saucepan with lid
• Fine sieve
• Chopping board
• Knife

📖 Steps

1. Rinse the rice in a fine sieve until the water runs almost clear. Put it in a saucepan with 225 ml water, bring to the boil, then cover and cook for 12 minutes over a low heat. Leave to stand off the heat for 10 minutes without lifting the lid.
2. While the rice cooks, peel and finely chop the garlic and shallot. Thinly slice the chillies into rings (remove the seeds for less heat and wash your hands well afterwards). Cut the green beans into 1 cm pieces and pick the basil leaves.
3. In a bowl, mix the oyster sauce, soy sauce, fish sauce, sugar and water until the sugar has dissolved. Set all the prepared ingredients next to the hob: wok cooking goes very fast.
4. Heat 1 tbsp oil in the wok over a high heat until it is just starting to smoke. Stir-fry the garlic, shallot and chilli for 30 seconds, stirring constantly, without letting them brown.
5. Add the minced chicken and break it up with the spatula. Let it sear for 1 minute without stirring so it browns, then stir-fry for 3 minutes. Add the green beans and cook for another 3 to 4 minutes, stirring: they should be tender but still crunchy.
6. Pour in the sauce and stir for 1 to 2 minutes, until it reduces and coats the chicken well. Remove from the heat, add the basil and stir for 20 seconds: the leaves should just wilt without turning black.
7. In the small frying pan, heat the rest of the oil over a high heat. Crack in the eggs and fry for 2 to 3 minutes, spooning hot oil over the whites, until the edges are brown and crispy and the yolks still runny.
8. Divide the rice between 2 plates, add the basil chicken alongside and top each portion with a fried egg. Serve immediately, breaking the yolk so it mixes into the rice.