Thai Basil Chicken with Rice and a Fried Egg

Make thai basil chicken with rice and a fried egg, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
160 g Chicken breast mince (Weighed raw.)
3 cloves, about 9 g Garlic
Two bird's eye, sliced Fresh red chilli
2 tsp (10 g) Fish sauce
1 tbsp, about 15 g Oyster sauce
8 g Soy sauce
60 g Green beans (Cut into 1 cm pieces so they cook in the stir-fry time.)
A large handful, holy basil if you can find it Fresh basil
4 g Rapeseed oil
1 large, about 55 g Egg
120 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
Ingredient notes on the recipe page.

METHOD
1. Pound or finely chop the garlic and chilli together. Mix the fish sauce, oyster sauce and soy in a cup.
2. Fry the egg in half the oil over a high heat until the edges are brown and lacy and the yolk is still soft. Set aside.
3. Add the rest of the oil, fry the garlic and chilli for twenty seconds, then the mince, pressing it flat and letting it catch before breaking it up. Three minutes.
4. Add the beans and the sauce, stir for two minutes, then throw in the basil and turn it off as soon as it wilts. Serve on the rice with the egg on top.

Contains gluten cereals, eggs, fish, molluscs and soya.
Ordinary soy sauce is brewed with wheat. Tamari is brewed without wheat and is a separate ingredient here.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/thai-basil-chicken-fried-egg

AI-generated images illustrating the recipe.

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