Basil Fried Rice is the logical extension of the beloved Pad Krapow into a complete one-dish meal. Cooked jasmine rice is stir-fried at violent heat with minced pork, a potent paste of bird eye chilies and garlic, and a holy basil finish. Topped with a rugged, oil-blistered fried egg with a still-runny yolk. This is the definitive Thai working lunch.
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The Aromatic Foundation. Pound the garlic and bird eye chilies in a mortar and pestle into a coarse paste. This releases more aromatics than simply chopping.
The Pork . Heat a wok until . Add 1 tablespoon of oil and the garlic-chili paste. for exactly 10 seconds until blindingly fragrant. Immediately add the ground pork. Break it apart aggressively and over maximum heat until cooked through and just beginning to caramelize.
The Sauce. Add the oyster sauce, fish sauce, dark soy sauce, and sugar. Toss to coat the meat in a sticky, dark glaze.
The Rice. Add the cold, day-old rice to the wok. Break up any clumps with a spatula. aggressively for 2-3 minutes , pressing the rice against the hot wok surface to achieve slight crisping on individual grains.
The Basil. Turn off the heat. Add the holy basil leaves all at once. Toss once quickly; the residual heat will wilt them while preserving their volatile aroma.
The Egg. In a separate small pan or wok, heat 2 tablespoons of oil until shimmering and near-. Crack an egg in. It will immediately blister and spit. The white should become lacy and crispy at the edges while the yolk remains soft. This requires high heat and courage.
Plate. Mound the basil rice in a wide bowl. Place the egg directly on top. Serve with cucumber slices and fish sauce with fresh chilies on the side.
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