This is a fantastic spicy dish. The scrambled egg makes it really different. Serve with sliced cucumber and tomato.
1 person made this
225g cooked white rice
2 bird eye chillies, or more to taste
2 cloves garlic, peeled or more to taste
1 chicken breast, cut into bite-size pieces
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon sugar
14 leaves Thai basil
Method Prep:10min › Cook:15min › Ready in:25min
Lightly grease a frying pan and place over medium heat; cook and stir eggs until scrambled and set, about 5 minutes. Divide rice between 2 bowls and add eggs to rice.
Grind chillies and garlic together with a mortar and pestle or in a food processor.
Lightly grease a frying pan and place over medium heat; cook and stir chilli-garlic mixture until fragrant and garlic is golden brown, about 1 minute. Add chicken; cook and stir until chicken is about halfway-cooked, about 3 minutes.
Mix soy sauce, oyster sauce and sugar into chicken; cook and stir until chicken is cooked through, about 3 minutes more. Add basil and stir for 10 seconds. Remove pan from heat and continue stirring mixture until basil is wilted; spoon over rice and egg.
If the sauce seems too thick in the pan, you can add a little water while cooking.