Fiery basil chicken over rice, crispy-edged egg on top

$3.15/serving$3.18at the cheapest of your stores this week · 8 ingredients on sale

Ingredients

• ground chicken450 g
• jasmine rice1 cup
• garlic4 cloves
• thai pepper3 ea
• basila big handful of leaves
• green bean1 handful
• soy sauce2 tbsp
• fish sauce1 tbsp
• white sugar2 tsp
• egg2 ea

Method

1Start the rice

• •Rinse the rice in a sieve until the water runs clear.
• •Add the rice to a pot with 1¼ cups salted water and bring to a boil.
• •Cover, reduce the heat to low, and cook 15 minutes until the grains are tender.
• •Let it rest covered until serving.

2Prep

• •Meanwhile, pound or mince the garlic and Thai chilies together into a rough paste.
• •Cut the green beans into 1 1/2 inch pieces.
• •Stir together the soy sauce, fish sauce, sugar and 2 tbsp water for the sauce.

3Stir-fry

• •Heat 2 tbsp oil in a wok over high heat.
• •Sizzle the garlic and chili paste 20 seconds until fragrant.
• •Add the chicken and cook hard, chopping and pressing it flat, 5 to 6 minutes until the edges are crusty.
• •Add the green beans and stir-fry 2 minutes until bright and crisp-tender.
• •Pour in the sauce and toss 1 minute until it clings to the chicken.
• •Turn off the heat and fold in the basil until just wilted.

4Fried eggs

• •Heat another 1 tbsp oil in a small pan over medium-high until shimmering.
• •Crack in the eggs and fry 2 minutes until the whites are crisp-edged and the yolks still runny.

5Plate

• •Spoon the rice onto plates and top one side with the basil chicken.
• •Set a fried egg on top and break the yolk into everything.