From craving to table
Instructions
- 1
Cook the jasmine rice according to package instructions and keep warm.
- 2
In a wok or large skillet, heat vegetable oil over medium-high heat.
- 3
Add minced garlic and chilies, stir-frying for about 30 seconds until fragrant.
- 4
Add the sliced onion and cook for another minute.
- 5
Add ground chicken, breaking it up with a spatula, and cook until no longer pink, about 5-6 minutes.
- 6
Stir in soy sauce, oyster sauce, fish sauce, and sugar. Cook for another 2-3 minutes until chicken is well coated.
- 7
Add the Thai basil leaves and stir until just wilted, then remove from heat.
- 8
In a separate nonstick skillet, fry eggs sunny-side up until the whites are set but yolks remain runny.
- 9
To serve, divide rice among bowls, top with chicken basil stir-fry, and finish each bowl with a fried egg. Garnish with lime wedges if desired.