Lemongrass Gate · Main dishes

Holy Basil Pork with Fried Egg

Name: Holy Basil Pork with Fried Egg
Total time: 40 min
Yield: 4 servings
Ingredients: 500 g Ground pork; 30 g Fresh holy basil; 4 clove Garlic; 4 whole Thai bird's eye chilies; 1 whole Onion; 1 whole Bell pepper; 120 g Green beans; 1.5 tbsp Fish sauce; 1 tbsp Soy sauce; 1 tbsp Oyster sauce; 1 tsp Palm sugar; 3 tbsp Neutral oil; 300 g Jasmine rice; 4 whole Eggs; 0.25 tsp Salt; 0.25 tsp Black pepper; 390 ml Water, for the rice

Hot, salty minced pork stir-fried with garlic, chili and holy basil, spooned over rice and capped with a fully set fried egg. Holy basil is the peppery herb this dish is built on.

40 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Ground pork500 g
Fresh holy basil30 g
Garlic4 clove
Thai bird's eye chilies4 whole
Onion1 whole
Bell pepper1 whole
Green beans120 g
Fish sauce1.5 tbsp
Soy sauce1 tbsp
Oyster sauce1 tbsp
Palm sugar1 tsp
Neutral oil3 tbsp
Jasmine rice300 g
Eggs4 whole
Salt0.25 tsp
Black pepper0.25 tsp
Water, for the rice390 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Fish (fish sauce), shellfish (oyster sauce), soy and wheat (soy sauce and oyster sauce) and egg.

Method

Cook the rice and prep

Rinse the rice and cook it covered with the 390 ml water: boil, then 15 minutes on low, then rest covered. Slice the onion and pepper, cut the beans into 3 cm pieces, mince the garlic and slice the chilies. Pick the holy basil leaves off the stems.

Fry the eggs until set

Heat 1 tbsp oil in a skillet over medium heat. Crack in the eggs, season with a pinch of the salt, and cook until the whites are fully set and the yolks are firm all the way through, about 3–4 minutes. Spoon a little hot oil over the yolks if the tops are slow to set. Health Canada advises cooking eggs until the white and yolk are firm, and egg dishes to 74°C (165°F). Keep the eggs warm on a clean plate.

Stir-fry the pork until safe

Add the remaining oil to the skillet over high heat. Fry the garlic and chilies for 20 seconds. Add the pork and the remaining salt and break it up. Cook, stirring, for 4–6 minutes, until no pink remains. Ground pork must reach 71°C (160°F) in the centre of the largest crumb; check with a thermometer. Add the onion, pepper and beans and stir-fry for 2 minutes, until the beans are tender-crisp.

Season and serve

Stir in the fish sauce, soy sauce, oyster sauce, palm sugar and black pepper. Take the pan off the heat and fold in the holy basil so it wilts but stays green. Spoon over the rice and top each plate with a fried egg.

Holy basil (the peppery, slightly clove-scented herb) is not the same as Thai basil. If the pan is crowded the pork will steam; cook it in two batches and you will get better browning.

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