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 Ground Pork
- 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
- Place pork in skillet or wok with all the ingredients except the eggs. No need to oil the pan.
- Mix and let it be for awhile, for the flavors to mix. (Get the rice started)
- Brown meat to taste.
- Scoop out the meat, place on or beside rice.
- Using the left over oil in the pan, fry the eggs, both sides, just enough to cook the whites. The yolk should remain runny, and break into the meat and rice.
- Place one egg on each serving of rice.
- If desired, add some chopped chives, add lime wedges, and/or sprinkle some lime juice.