Thai Basil Chicken with Fried Egg泰式羅勒雞配煎蛋
A classic Thai street food dish combining aromatic Thai basil-infused chicken with a perfectly fried egg. The chicken is quickly stir-fried with garlic, chilies, and fish sauce, creating a savory and slightly spicy sauce. The runny egg yolk acts as a natural sauce when broken over the rice and chicken.
01Ingredients
- 400g Chicken Breast
- 3 cloves Garlic
- 2 pcs Red Thai Chilies
- 30g Fresh Thai Basil
- 3tbsp Fish Sauce
- 1tbsp Oyster Sauce
- 1tsp Sugar
- 2tbsp Vegetable Oil
- 2 pcs Eggs
- 1tbsp Oil for Frying
- 200g Jasmine Rice
- 1 pinch White Pepper
Nutrition (per serving)668kcal
- Protein52.5g
- Carbs52.8g
- Fat24.3g
Fiber 0.8 gSodium 1847 mg
02Steps
- Dice the chicken breast into small bite-sized pieces.
- Mince the garlic finely and slice the red chilies.
- Heat a wok or large pan over high heat with oil until smoking.
- Add minced garlic and chilies, stir-fry for 30 seconds until fragrant.
- Add the diced chicken and stir-fry until cooked through, about 5-6 minutes.
- Add fish sauce, oyster sauce, and sugar. Stir well.
- Add the fresh Thai basil and white pepper. Toss for 1 minute until fragrant.
- Heat oil in a separate non-stick pan over medium-high heat.
- Crack eggs into the pan and fry until whites are set but yolk remains runny, about 3-4 minutes.
- Divide cooked jasmine rice between two plates.
- Top each rice portion with the stir-fried basil chicken.
- Place one fried egg on top of each serving.
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