Thai basil pork with egg

Name: Thai basil pork with egg
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 300 g Minced pork; 25 g Thai basil; 12 g Garlic; 10 g Fresh chilli; 20 g Oyster sauce; 15 g Soy sauce; 10 g Fish sauce; 5 g Sugar; 40 g Water; 20 g Rapeseed oil; 100 g Egg, without shell

Quick chilli-garlic pork with basil and a fried egg.

Estimated total time: 25 minutes2 portionsAbout 570 kcal per portion

Pad kra pao — real photograph of the prepared dish — Photo: Takeaway · CC BY-SA 3.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Resized and JPEG-compressed for display. Photo depicts pork holy-basil stir fry with rice and a fried egg.

Ingredients for 2 portions

300 g Minced pork
25 g Thai basil
12 g Garlic
10 g Fresh chilli
20 g Oyster sauce
15 g Soy sauce
10 g Fish sauce
5 g Sugar
40 g Water
20 g Rapeseed oil
100 g Egg, without shell

Method

Finely chop garlic and chilli. Mix oyster sauce, soy sauce, fish sauce, sugar and water.
Heat half the oil and fry eggs until whites and yolks are set, then transfer to plates.
Heat remaining oil in a wok. Fry garlic and chilli for 30 seconds, add pork and stir-fry for 6–8 minutes until cooked through.
Pour in the sauce, cook for 1 minute, then fold in basil until just wilted. Serve with eggs; rice can be added separately.

Holy basil is traditional; Thai basil is the more widely available alternative used here.

ผัดกะเพราหมู

Allergens and ingredient checks

Listed allergens: eggs, fish, gluten, molluscs, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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