The finished recipe. Thai Basil Chicken with Rice and a Fried EggIngredients 1 to 6. 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 sauceIngredients 7 to 11. 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.)Step 1. Pound or finely chop the garlic and chilli together. Mix the fish sauce, oyster sauce and soy in a cup.Step 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.Step 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.Step 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.
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