Pad Kra Pao (Thai holy basil stir‑fry with minced pork)

Instructions

1. 1

   Rinse the jasmine rice under cold running water until the water runs almost clear, then drain.

2. 2

   Put the rinsed rice and 450 ml of the water into a saucepan with a tight‑fitting lid. Bring to the boil over a medium heat, then reduce to a very gentle simmer, cover and cook for 12 minutes.

3. 3

   Remove the pan from the heat and leave, still covered, for 10 minutes to steam and finish cooking.

4. 4

   While the rice cooks, crush the garlic with the flat side of a knife and finely chop the bird's eye chillies. Finely chop the brown onion.

5. 5

   Mix the light soy sauce, fish sauce, oyster sauce, caster sugar and the remaining 30 ml water in a small bowl and stir until the sugar dissolves. Set to one side.

6. 6

   Heat a wok or large frying pan over a high heat until very hot. Add roughly half the vegetable oil (about 30 ml), then add the minced pork and the chopped brown onion. Break the meat up with a spoon and spread it out so it contacts the pan. Stir‑fry without crowding for 6–8 minutes until the meat is cooked through and starting to caramelise.

7. 7

   Push the meat to one side of the pan, add the crushed garlic and chopped chillies to the hot space and fry for 30–45 seconds until fragrant — be careful not to burn the garlic.

8. 8

   Pour the sauce mixture into the pan, stir everything together and cook for 1–2 minutes so the liquid reduces slightly and coats the meat. Season with white pepper and taste — adjust fish sauce or sugar if needed.

9. 9

   Turn the heat up to high, add the holy basil leaves and toss through for about 20–30 seconds until just wilted. Remove from the heat immediately.

10. 10

    Heat a separate frying pan over a medium‑high heat with the remaining vegetable oil and fry the eggs one at a time sunny‑side up until the edges are crisp and the whites are set but the yolks still runny, about 2–3 minutes per egg.

11. 11

    Divide the steamed jasmine rice between plates, spoon the minced pork and holy basil on top of the rice and finish each portion with a fried egg. Serve immediately.

Tips

• If you can, buy fresh holy basil from an Asian supermarket — it’s peppery and essential. If unavailable, Thai basil will work but the flavour is noticeably different.
• When frying the eggs, keep the oil hot and don’t move them — the contrast of crisp edges and runny yolk is part of the experience.
• If you prefer less heat, halve the bird's eye chillies and leave some seeds out; add chopped fresh chillies to the table for diners who want more kick.
• Make the sauce in advance and keep it in a jar in the fridge for up to 3 days — it speeds the cook time to under 10 minutes.
• Leftovers keep well refrigerated for 2 days; reheat in a hot pan with a splash of water to loosen the sauce and add a handful of fresh basil at the end.

Substitutions

• minced pork → minced chicken or turkey, same quantity

  Stays close

• light soy sauce → tamari, same quantity (for gluten‑free)

  Stays close

• holy basil → Thai basil (regular), same quantity

  Noticeably different

• eggs → omit for a lighter, egg‑free plate

  Noticeably different

Nutrition

Per serving · estimated

645

Calories

30 g

Protein

75 g

Carbs

25 g

Fat

3 g

Fibre

5 g

Sugar

1200 mg

Sodium

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