Thai Basil Beef Stir-Fry with Crispy Rice (Pad Krapow Twist)

Ingredients

• 2 cups Cooked jasmine rice (day-old preferred)
• 3 tbsp Neutral oil
• 12 oz Ground beef (80–90% lean)
• 3 cloves Garlic
• 2 each Thai chilies or serrano, finely chopped
• 1 cup Thai basil (or regular basil)
• 2 tbsp Soy sauce
• 1 tbsp Fish sauce
• 1 tbsp Oyster sauce
• 1 tsp Brown sugar
• 1 tbsp Lime juice
• 1 tsp Cornstarch(optional)
• 1 tbsp Water(optional)
• 2 tbsp Crushed roasted peanuts(optional)
• to taste Salt(optional)

Instructions

1. 1

   Crispy rice: Heat 2 tbsp neutral oil in a large skillet over medium-high. Add the cooked rice and press into an even layer. Cook 6–8 minutes without stirring until deeply golden and crisp on the bottom; flip in sections and cook 2–3 minutes more. Transfer to a plate and keep warm.

2. 2

   Prep for stir-fry (while rice crisps): Finely chop garlic and chilies. Roughly tear basil leaves. In a small bowl, mix soy sauce, fish sauce, oyster sauce, brown sugar, and lime juice. If using cornstarch, stir it with water to make a slurry.

3. 3

   Flash stir-fry: In the same skillet (carefully drain excess oil if needed), add 1 tbsp oil. Add ground beef and cook 4–6 minutes, breaking it up, until browned. Stir in garlic and chilies for 30–45 seconds until fragrant.

4. 4

   Finish: Pour in the sauce mixture and toss to coat. If using cornstarch slurry, add now and stir 30–60 seconds to lightly thicken. Turn off heat, add basil, and toss just until wilted (about 15–30 seconds). Serve immediately over the crispy rice; top with peanuts if using.