Basil Chicken Rice Plates with Fried Egg

Ingredients

• 150 g dry jasmine rice
• 225 ml water for the rice
• 350 g boneless skinless chicken thigh, sliced into narrow strips
• 25 g neutral oil, divided
• 12 g garlic, finely chopped
• 1 fresh red chili, 15 g, thinly sliced
• 20 g oyster sauce
• 15 ml soy sauce
• 5 g sugar
• 30 ml water for the stir-fry
• 25 g Thai basil leaves
• 2 large eggs
• 150 g cucumber, thinly sliced

Let’s make it

1. Rinse the rice and combine with 225 ml water in a covered saucepan. Bring to a boil, reduce to low and cook for 15 minutes. Remove from the heat and rest, covered, for 10 minutes.
2. Whisk the oyster sauce, soy sauce, sugar and 30 ml water in a small bowl. Prepare the garlic, chili, basil and cucumber before heating the frying pan.
3. Heat 15 g oil in a large frying pan over medium-high heat. Add the chicken and stir-fry for 5–7 minutes; add the garlic and chili for the last minute.
4. Pour in the sauce and cook for 2–3 minutes, stirring, until lightly reduced and the thickest chicken strips reach 165°F / 74°C. Fold in 20 g of the basil just until wilted, then cover off the heat.
5. In a separate nonstick pan, heat the remaining 10 g oil over medium heat. Add the eggs, cover and cook for 4–6 minutes until both whites and yolks are firm; lower the heat if the edges brown too quickly.
6. Fluff the rice and mound it onto two plates. Top each mound with an egg and arrange the chicken and cucumber beside it. Add the remaining 5 g basil leaves and serve.