Khao Pad Krapow (Holy Basil Fried Rice with Pork and Egg)
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Ingredients
- 300 g pork mince
- 500 g cooked jasmine rice (day-old)
- 4 garlic cloves
- 3 fresh green chillies
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 25 g fresh holy basil or thai basil
- 4 eggs
Nutrition (per serving)
- Calories
- 411 kcal
- Protein
- 26.3 g
- Carbohydrate
- 37.4 g
- of which sugars
- 1.1 g
- Fat
- 16.5 g
- of which saturates
- 5.7 g
- Fibre
- 0.8 g
- Salt
- 2.72 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic and finely chop the green chillies.
- 2
Heat a little oil in a wok over a high heat and fry the garlic and chillies for 30 seconds until fragrant.
- 3
Add the pork mince and stir-fry for 5 minutes, breaking it up, until browned and cooked through with no pink remaining.
- 4
Add the cold rice, breaking up any clumps, and stir-fry for 3 minutes until piping hot.
- 5
Season with the fish sauce and soy sauce, then stir in the holy basil leaves until wilted.
- 6
Meanwhile, fry the eggs in a separate pan until the whites are set but the yolks are still soft.
- 7
Serve the rice topped with a fried egg on each portion.
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