This is my own interpretation of a Thai Basil dish. Easy to make and tasty. This is a spicy recipe and should be eaten with rice. Makes enough for 3-4 servings with rice. Reheats well. The pork can be substituted with chicken or beef, which can be ground or thinly sliced. This is a forgiving recipe, and all of the spices can be adjusted for taste and still turn out great.


  • 1lb Pork, ground or in thin slices
  • Marinade:
    • 1.5tbsp Dried/fresh Basil
    • 1tbsp Ground/fresh Chili
    • 1tbsp Garlic crushed (or 0.7tbsp powder)
    • 3tbsp Oyster Sauce
    • 3tbsp Fish Sauce
    • 1.5tbsp Soy Sauce
    • Pinch of baking soda (optional)
  • Rice
  • Cooking oil
  • 1 egg per serving (3-4)
  • Fresh chives
  • Limes/lime juice

A different permutation, with ground pork


  1. Combine meat with the marinade. If you have fresh basil or chili, do not mix them here. A pinch of baking soda can make the meat softer, but also alters the flavor; use at your own discretion.
  2. Start rice, and begin cooking meat up to 10 minutes before the rice is done (rice typically takes 20 minutes).
  3. Heat a skillet or wok, add oil. Sometime between when the oil shimmers, and when the pan just starts to smoke, the pan is hot enough to proceed.
  4. Add meat, cook just enough. If you have fresh basil or chili, add them after you turn off the stove, and use residual heat.
  5. Remove meat, place aside, or on top of rice.
  6. Without cleaning the pan (add oil if needed), fry the eggs, over-easy.
  7. Place one egg on top of each serving.
  8. If desired, add some chopped chives, add lime wedges, and/or sprinkle some lime juice.
  9. Serve.