Ingredients
Scale
- ½ cup brown onion or shallot, diced
- 8 oz ground chicken
- 5 cloves garlic, finely chopped
- ½ cup Thai basil or regular basil
- 1 medium red chili, roughly chopped
- 1 medium green chili, mild heat, chopped
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon maple syrup or 2 teaspoons honey
- 1 teaspoon garlic chili sauce or Sriracha
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- Avocado oil for cooking
- 1 cup uncooked rice
- 2 fried eggs
- Prawn crackers for extra crunch
- Green onions and sesame seeds for garnish
Instructions
- Prep your ingredients by dicing onions, chopping garlic, and slicing chilies.
- Cook 1 cup of rice according to package instructions (about 15 minutes).
- Heat avocado oil in a wok or skillet over medium-high heat.
- Stir-fry diced onions until translucent, then add garlic and chilies for an additional minute.
- Add ground chicken, cooking until browned (about 5-7 minutes), breaking it apart as it cooks.
- Incorporate light and dark soy sauces, maple syrup or honey, and garlic chili sauce; stir well.
- Mix in fresh basil until wilted; remove from heat.
- Serve over rice topped with fried eggs and garnish with green onions.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 640mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 80mg