Thai Chicken And Basil Breakfast Rice Bowl 1769985191526 Fywu

Ingredients

• 1 pound Ground chicken
• 4 cups Cooked jasmine rice
• 1 cup Fresh Thai holy basil leaves
• 4 pieces Garlic cloves, minced
• 2 pieces Thai bird's eye chilies, sliced(optional)
• 2 tablespoons Oyster sauce
• 1 tablespoon Soy sauce
• 1 teaspoon Fish sauce
• 1 teaspoon Brown sugar
• 4 large Eggs
• 3 tablespoons Vegetable oil

Instructions

1. 1

   In a small bowl, whisk together the oyster sauce, soy sauce, fish sauce, and brown sugar to create the stir-fry sauce.

2. 2

   Heat one tablespoon of oil in a wok or large skillet over high heat; add the minced garlic and chilies, sautéing for 30 seconds until fragrant.

3. 3

   Add the ground chicken to the wok, breaking it apart with a spatula, and cook until it is browned and fully cooked through.

4. 4

   Pour the prepared sauce over the chicken and toss well to coat, allowing it to caramelize slightly for 1 minute.

5. 5

   Turn off the heat and fold in the fresh Thai basil leaves until they are just wilted.

6. 6

   In a separate non-stick pan, heat the remaining oil over medium-high heat and fry the eggs until the edges are crispy and the yolks are still runny.

7. 7

   Divide the warm jasmine rice into four bowls.

8. 8

   Top each rice bowl with a generous portion of the basil chicken and one crispy fried egg.