Thai Basil Egg Fried Rice (Pad Krapow Egg Rice)

Ingredients

• 2 cups Cooked jasmine rice (day-old preferred)
• 1/2 cup Thai basil leaves
• 3 cloves Garlic, finely chopped
• 2 tbsp Soy sauce
• 1 tsp Fish sauce(optional)
• 2 tbsp Neutral oil (for frying)
• 2 large Eggs
• 1 tsp Sugar(optional)
• 1/4 tsp Chili flakes (optional)(optional)

Instructions

1. 1

   Prep (8 minutes): Finely chop the garlic and roughly chop the Thai basil if needed. Measure soy sauce (and fish sauce/sugar if using) and set the cooked rice aside so it’s ready to fry.

2. 2

   Cook (10 minutes): Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add garlic and stir 20–30 seconds until fragrant, then add cooked rice and break up any clumps.

3. 3

   Cook (10 minutes): Stir in soy sauce (and fish sauce/sugar if using). Fry 3–5 minutes until the rice is hot and slightly toasted, then turn off heat and fold in Thai basil so it wilts but stays bright.

4. 4

   Cook (10 minutes): In the same pan, add the remaining 1 tbsp oil. Crack in the eggs and fry until whites are set and yolks are jammy (about 2–3 minutes).

5. 5

   Serve: Spoon the fried rice into bowls and top each with a jammy fried egg. Add chili flakes if desired.