Basil Chicken Pad Krapow

🔥 Prep

• Cut the 500 g chicken into bite-sized cubes (~2 cm) and place in a bowl.
• Peel and mince the 5 cloves of garlic.
• Thinly slice the 4 bird‑eye chilies (remove seeds for less heat if desired).
• Rinse the 250 g jasmine rice under cold water until the water runs clear, then drain.
• Measure out 500 ml water for cooking the rice.
• Crack the 2 eggs into a small bowl and set aside (no need to beat).
• In a separate small bowl combine 30 ml soy sauce, 30 ml oyster sauce, 15 ml fish sauce, 1 tsp sugar, and 0.5 tsp salt; stir to dissolve.
• Pick and loosely pack 1 cup Thai basil leaves, discarding any tough stems.

🔥 Cook

• 1. Combine the rinsed rice and 500 ml water in a saucepan; bring to a high heat boil, then reduce to low, cover, and simmer for 15 minutes until water is absorbed.
• 2. While the rice cooks, heat 30 ml (2 Tbsp) vegetable oil in a wok or large skillet over medium‑high heat.
• 3. Add the minced garlic and sliced chilies; stir‑fry for 30 seconds until fragrant (do not brown).
• 4. Add the chicken cubes; stir‑fry for 4–5 minutes until the chicken is opaque and cooked through.
• 5. Pour in the pre‑mixed sauce; toss and cook for 1 minute to coat the chicken evenly.
• 6. Add the Thai basil leaves; stir‑fry for 30 seconds until wilted but still bright green.
• 7. In a separate small pan, heat the remaining 15 ml (1 Tbsp) vegetable oil over medium‑high heat; crack the eggs into the pan and fry for 2–3 minutes until the edges are crispy and the yolk is still runny (or longer for a firmer yolk).
• 8. Remove the rice from heat, let it sit covered for 5 minutes, then fluff with a fork.

🔥 Serve

• Spoon the steamed jasmine rice onto plates or bowls.
• Top each serving with a generous portion of the basil chicken stir‑fry.
• Place a crispy fried egg on top of the stir‑fry.
• Garnish with an extra few Thai basil leaves if desired, and serve immediately while hot.