sizzlePad Krapow
35 minutesServes 4
An aromatic Thai dish, providing a balance of savoury and slightly sweet flavours served over steamed rice topped with a fried egg for a complete and satisfying meal.
- Ingredients
- Steps
Ingredients
5
chilli peppers, coarsely chopped
6
garlic cloves, coarsely chopped
3 tbsp
vegetable oil
500 g
chicken, minced
2 tbsp
oyster sauce
3 tbsp
fish sauce
2 tbsp
sugar
1 handful
basil leaves
4
eggs
900 g
jasmine rice
Steps
1
Place the chillis and garlic in a mortar and pestle. Crush them with the pestle until they are mixed together (it is not necessary to grind them into a paste).
2
In a wok, heat vegetable oil over high heat until it starts shimmering. Then, add the chilli mixture and stir fry for approximately 30 seconds until it becomes fragrant.
3
Add and stir fry the minced chicken in the wok for about 5 minutes, or until the meat browns slightly.
4
Add oyster sauce, fish sauce, and sugar to the mixture and continue cooking until the liquids are no longer present.
5
Switch off the heat, move the chicken mixture to a spacious bowl, and promptly blend in the basil leaves.
6
Boil the jasmine rice so it's ready for serving at the end.
7
Heat the remaining vegetable oil over medium-high heat in the same wok until it starts to shimmer. Gently crack an egg into the wok. Cook the egg for about 1 minute, until the edges become crispy and the whites are fully cooked but the yolk remains runny. Repeat the process with the rest of the eggs.
8
Distribute the rice and chicken mixture equally into 4 bowls. Place one egg on top of each bowl and serve immediately.