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
- 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)
- Cooking oil
- 1 egg per serving (3-4)
- Fresh chives
- Limes/lime juice
- 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.
- Start rice, and begin cooking meat up to 10 minutes before the rice is done (rice typically takes 20 minutes).
- 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.
- Add meat, cook just enough. If you have fresh basil or chili, add them after you turn off the stove, and use residual heat.
- Remove meat, place aside, or 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.