Pad Kra Pao (Thai Basil Chicken with Fried Egg)

A protein-rich Thai street classic served with lean chicken and lightly fried eggs for maximum nutrition and authentic flavor.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 150 g (3/4 cup) white rice · 540 kcal in the whole recipe
• 700 g (1.5 lbs) ground chicken · 1001 kcal in the whole recipe
• 4 eggs · 286 kcal in the whole recipe
• 1.5 tbsp canola oil · 180 kcal in the whole recipe
• 6 cloves garlic, minced · 36 kcal in the whole recipe
• 1 small shallot, chopped · 29 kcal in the whole recipe
• 3 hot Thai chilies, minced · 5 kcal in the whole recipe
• 2 tbsp low-sodium soy sauce · 18 kcal in the whole recipe
• 1.5 tbsp fish sauce · 9 kcal in the whole recipe
• 1 tsp sugar · 19 kcal in the whole recipe
• 50 g (2 cups) fresh Thai basil leaves · 12 kcal in the whole recipe

Method

1. Rinse and drain the rice, then cook in a pot with water over low heat until fluffy and set aside.

   

2. In a small bowl, whisk together the soy sauce, fish sauce, and sugar to make the seasoning sauce.

   

3. Heat 10 g of canola oil in a wok or large skillet; sauté garlic, shallot, and hot pepper for 1 minute, then add ground chicken and stir-fry over high heat for 6-8 minutes.

   

4. Pour the sauce mixture over the chicken, toss well, then turn off the heat and stir in the basil until wilted.

   

5. In a non-stick skillet, heat the remaining 10 g of canola oil and fry the 4 eggs with crisp edges and runny yolks.

   

6. Divide the cooked rice among 4 bowls, top with basil chicken, and finish each portion with a fried egg.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.