Thai basil chicken with scrambled egg

    This is a fantastic spicy dish. The scrambled egg makes it really different. Serve with sliced cucumber and tomato.


    1 person made this

    Ingredients
    Serves: 2 

    • 2 eggs
    • 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 

    1. 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.
    2. Grind chillies and garlic together with a mortar and pestle or in a food processor.
    3. 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.
    4. 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.

    Tip:

    If the sauce seems too thick in the pan, you can add a little water while cooking.

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