This is my own interpretation of hot Thai Basil Chicken, but using pork instead. Easy to make and tasty. This is a spicy recipe and should be eaten with rice. Makes enough to go with 3-4 bowls of rice, which are ideal for refrigerated portions. 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.
Ingredients:
- 1lb Pork, ground or in thin slices
- 1.5tbsp Dried Basil
- 1tbsp Ground Chili
- 1tbsp Garlic crushed (or 0.7tbsp powder)
- 3tbsp Oyster Sauce
- 3tbsp Fish Sauce
- 1.5tbsp Soy Sauce
- 1 egg per serving (3-4)
Optional:
- Fresh chives
- Limes/lime juice
A different permutation, with ground pork
Process:
- Mix all ingredients except for the egg. It can help to let them marinade. If you have fresh basil or chili, do not mix them here; instead, throw them in partway during cooking.
- Start rice, and begin cooking meat up to 10 minutes before the rice is done.
- Heat a skillet or wok, light oil is optional. Sometime between when the oil shimmers, and when the pan just starts to smoke, the pan is hot enough to proceed.
- Add meat, cook just enough.
- Remove meat, place on top of rice.
- Without cleaning the pan (add oil if needed), fry the eggs, over-easy.
- Place one egg on top of each serving.
- If desired, add some chopped chives, add lime wedges, and/or sprinkle some lime juice.
- Serve.