Pad Krapow Moo Sub (Thai Basil Stir-Fry with Ground Pork) with Rice and Fried Eggs

Ingredients

Contains gluten, soy, fish, egg, shellfish. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Rinse the jasmine rice under cold running water in a fine-mesh sieve until the water runs mostly clear.

2. 2

   Combine rinsed rice and 2 1/4 cups water in a medium saucepan, bring to a boil over high heat.

3. 3

   Reduce heat to low, cover tightly and simmer until water is absorbed and rice is tender, about 15 minutes.

   15 min
4. 4

   Remove the pan from heat and let the rice rest covered for 10 minutes.

   10 min
5. 5

   Peel and finely chop the garlic cloves.

6. 6

   Finely chop the bird's eye chilies (remove seeds for less heat).

7. 7

   Thinly slice the shallots.

8. 8

   Pluck basil leaves from stems and rinse, then roughly tear or leave whole.

9. 9

   In a small bowl, whisk together fish sauce, light soy sauce, oyster sauce and palm sugar until the sugar dissolves; set the sauce aside.

10. 10

    Heat a large wok or heavy skillet over medium-high heat until hot, then add 2 tablespoons vegetable oil.

11. 11

    Add the sliced shallots, chopped garlic and chopped chilies to the hot oil and sauté, stirring, until fragrant and the shallots begin to soften, about 1 minute.

    1 min
12. 12

    Add the ground pork to the wok and break it up with a spatula; cook, stirring and flattening clumps, until no pink remains, about 6 minutes.

    6 min
13. 13

    Pour the prepared sauce over the cooked pork and stir to combine; cook and stir until the liquid mostly evaporates and pork is well coated, about 2 minutes.

    2 min
14. 14

    Add the basil leaves (and sliced scallions, if using) and toss quickly just until the basil wilts, about 30–60 seconds.

    1 min
15. 15

    Taste and adjust seasoning: add a little more fish sauce for saltiness or a pinch of sugar if it tastes too sharp.

16. 16

    Heat 1 tablespoon vegetable oil in a separate nonstick skillet over medium-high heat until shimmering, then crack in the eggs and fry sunny-side up (or to your doneness), about 4–6 minutes for set whites and runny yolks.

    6 min
17. 17

    Divide the cooked rice among four bowls or plates, top each with a generous portion of the basil pork, place a fried egg on top of each, and serve with cucumber slices on the side.