Holy Basil Rice Bowl (Pad Krapow)
ผัดกะเพรา
The one-plate lunch of an entire nation — hot, fast, peppery-sweet, crowned with a crisp-edged fried egg over a bed of fragrant jasmine rice.
- Preparation
- 12 min
- Cooking
- 10 min
- Serves
- 2
Ingredients
- 300 g minced chicken or plant mince
- 4 cloves garlic, 3 bird's-eye chillies — pounded roughly
- 1 tbsp oyster sauce · 1 tbsp fish sauce · 1 tsp dark soy
- 1 tsp sugar
- 2 large handfuls holy basil (or Thai basil)
- 2 eggs, fried crisp in shallow oil
- 2 bowls steamed Siamora Hom Mali rice
Rice Collection
Thai Hom Mali Jasmine Rice
Cooked with
Siamora Thai Hom Mali Jasmine Rice
Method
- 01
Steam the rice and keep warm. Fry the eggs in hot oil until the edges are lace-crisp and the yolk still soft; set aside.
- 02
In the same wok, fry the pounded garlic and chilli for twenty seconds.
- 03
Add the mince and press flat against the wok. Let it catch, then break apart and toss.
- 04
Season with the sauces and sugar, adding a splash of water to carry everything.
- 05
Kill the heat, fold through the basil until it just wilts.
- 06
Spoon over rice, crown with the fried egg.
Chef’s Tip
The mince must catch on the wok before you toss it — that whisper of char is the dish.
To Serve
One plate, one spoon, one perfect break of the yolk. Prik nam pla alongside.
Nutrition
- Energy≈ 610 kcal / serving
- Protein36 g
- Carbohydrate58 g
- Fat24 g
Cooking this at home?