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.


  • 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)


  • Fresh chives
  • Limes/lime juice

A different permutation, with ground pork


  1. 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.
  2. Start rice, and begin cooking meat up to 10 minutes before the rice is done.
  3. 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.
  4. Add meat, cook just enough.
  5. Remove meat, place 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.