Thai Basil Chicken (Pad Krapow) with Fried Egg and Jasmine Rice Basil Chicken with Rice and Egg

Rinse the jasmine rice in a fine-mesh strainer until the water runs clear. Combine rice with 300 ml water in a small saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes.

While the rice cooks, mince the garlic and finely chop the chilis. Cut the chicken thighs into small bite-sized pieces (about 1 cm).

In a small bowl, stir together the soy sauce, oyster sauce, fish sauce, and sugar until the sugar dissolves.

Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat until shimmering. Add the garlic and chilis and stir-fry for 30 seconds until fragrant.

Add the chicken pieces to the wok and stir-fry for 4–5 minutes until cooked through and no longer pink. The chicken should reach an internal temperature of 75°C.

Pour the sauce mixture over the chicken and stir-fry for 1 minute until the sauce coats the chicken. Add the Thai basil leaves and toss for 30 seconds until wilted. Remove from heat.

In a separate non-stick skillet, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Crack the eggs into the pan and fry for 2–3 minutes until the whites are set but the yolks are still runny, or cook longer for fully set yolks.

Slice the cucumber into rounds. Fluff the rice with a fork. Divide the rice among plates, top with the chicken and basil mixture, and place a fried egg on top. Garnish with cucumber slices and serve immediately.