Ingredients:

  • 150 grams ground chicken thigh meat
  • 15 sweet basil leaves
  • 1 green bell pepper, coarsely chopped
  • 1/2 red bell pepper, coarsely chopped
  • 1 clove garlic, finely chopped
  • 1-3 hot green chili peppers, finely chopped
  • 1.5 tbsp oyster sauce
  • 0.5 tsp Thai seasoning sauce
  • 1 tsp fish sauce
  • 0.5 tsp sugar
  • 1 tsp sake
  • 180 ml uncooked Thai rice
  • 2 eggs
  • 1 tbsp vegetable oil

Instructions:

  1. Prepare the rice according to package instructions.
  2. Finely chop garlic, chop green chili peppers, coarsely chop bell peppers, and roughly chop basil leaves.
  3. In a small bowl, mix oyster sauce, Thai seasoning sauce, fish sauce, sugar, and sake.
  4. Heat vegetable oil in a frying pan or wok. Sauté garlic and green chili peppers until fragrant.
  5. Add ground chicken and stir-fry until cooked through.
  6. Add chopped bell peppers, stir-fry until just tender.
  7. Pour in sauce mixture, stir thoroughly, and adjust seasoning if needed.
  8. Add basil leaves, stir until wilted, then remove from heat.
  9. Cook eggs sunny-side-up until whites are set and yolks are soft.
  10. Serve rice on plates, top with stir-fry, then add fried eggs. Mix before eating for full flavor.