← Nouns Cooking · Thai

Ingredients

• 4 cloves Garlic
• 4 bird’s eye chillies (to taste)
• 2 tbsp Vegetable oil
• 150 g minced pork or chicken
• 50 g long beans or green beans, cut into 1 cm pieces (optional)
• 1 tbsp Oyster sauce
• 1 tbsp Fish sauce
• 1 tsp Dark soy sauce
• 1 tsp Sugar
• 400 g cold cooked jasmine rice
• 1 handful holy basil leaves (or Thai basil)
• 2 eggs, fried crispy, to serve (optional)

Method

1. Pound the garlic and chillies to a coarse paste (or chop them finely).
2. Heat the oil in a wok over medium-high heat and fry the paste for 30 seconds, until fragrant but not browned.
3. Add the pork and beans and stir-fry for 2–3 minutes, breaking up the meat, until cooked through.
4. Add the oyster sauce, fish sauce, dark soy and sugar, then the rice. Toss over high heat for 2–3 minutes until the rice is evenly coloured, hot and starting to crackle.
5. Turn off the heat, fold in the basil until just wilted and serve straight away, topped with a crispy fried egg if you like.

Tips

• Holy basil has a clove-like, peppery bite; Thai sweet basil works but tastes different.
• Oyster sauce and dark soy contain wheat. Use rice cooked the day before, cooled quickly and kept in the fridge for no more than a day.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Rachel Cooks Thai Thai Caliente