Thai-Style Basil Chicken with Rice

Ingredients

• 600 gGround chicken
• 360 gLong-grain white rice, rinsed
• 30 gFresh basil (Thai basil if you can find it), leaves picked
• 3 clovesGarlic, minced
• 2Jalapeño pepper, thinly sliced (seeds removed for less heat)
• 4 largeLarge eggs
• 45 mlSoy sauce
• 30 mlOyster sauce
• 10 gGranulated sugar
• 15 mlCanola oil
• 3 gSalt
• 1 gGround black pepper

Method

1. Combine the 360 g rinsed white rice with 750 ml of water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.⏱ 25 min timer in cook mode
2. While the rice cooks, heat 10 ml of the canola oil in a large skillet or wok over medium-high heat. Add the 15 g minced garlic and 2 thinly sliced jalapeño peppers and stir-fry for 1 minute until fragrant.⏱ 1 min timer in cook mode
3. Add the 600 g ground chicken to the skillet. Break it up with your spatula and cook, stirring occasionally, until it is fully browned and no longer pink, about 7-8 minutes.⏱ 8 min timer in cook mode
4. Stir in the 45 ml soy sauce, 30 ml oyster sauce, 10 g white sugar, 3 g salt, and 1 g black pepper. Cook for 1 minute, stirring to coat the chicken.⏱ 1 min timer in cook mode
5. Remove the skillet from the heat and stir in the 30 g fresh basil leaves until they are just wilted.
6. Meanwhile, in a separate small pan, heat the remaining 5 ml canola oil over medium heat. Fry the 4 large eggs one at a time to your desired doneness, about 2-3 minutes per egg for a runny yolk.⏱ 3 min timer in cook mode
7. Fluff the cooked white rice with a fork. Divide the rice among four plates or bowls, top with the basil chicken, and finish each serving with a fried egg.