Ingredients

• Ground chicken 500 g
• Garlic 6 cloves (24 g)
• Thai bird's eye chilies 4-8 (10 g)
• Vegetable oil, for stir-frying 2 tbsp
• Oyster sauce 1.5 tbsp (27 g)
• Light and dark soy sauce 1 tbsp light + 1 tsp dark
• Fish sauce 1 tsp
• Sugar 1 tsp
• Water 3 tbsp (45 ml)
• Holy basil leaves (bai kra pao) 2 cups (40 g)
• Jasmine rice, uncooked 300 g
• Water, for the rice 450 ml
• Eggs, large 4 (200 g)
• Vegetable oil, for frying the eggs 80 ml (about 20 g absorbed)

Instructions

1. 1

   Rinse the rice, put it in a pot with 450 ml of water, bring to a boil, then cover and cook on the lowest heat for 15 minutes; rest for 10 minutes off the heat.

2. 2

   Pound or finely chop the garlic and chilies together.

3. 3

   Heat 80 ml of oil in a wok until very hot and fry the eggs one at a time for 1-2 minutes, spooning oil over them, until the edges are crisp and the yolk is still runny; drain and pour off the oil.

4. 4

   Heat 2 tbsp of oil in the wok over high heat and stir-fry the garlic and chilies for 20-30 seconds until fragrant.

5. 5

   Add the chicken and stir-fry for 3-4 minutes, breaking it up, until cooked through.

6. 6

   Add the oyster sauce, soy sauces, fish sauce, sugar and water and toss for 1 minute, then add the holy basil and stir until just wilted.

7. 7

   Spoon the chicken over the rice, top each plate with a fried egg and serve.