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Pad Kra Pao (Thai Basil Pork) with Jasmine Rice and Fried Egg
A 33-minute Thai dinner for 4 — 870 calories per serving.
per serving, estimated
Savory, spicy Thai basil pork stir-fried with chiles and oyster sauce, served over fluffy jasmine rice and crowned with a crispy fried egg.
Ingredients
Serves 4 · custom servings available with a Kiwi account
Thai Basil Pork (Pad Kra Pao)
- 1½ pounds ground pork
- 8 cloves garlic (minced)
- 6 fresh Thai bird's eye chiles (thinly sliced; adjust to heat preference)
- 3 shallots (thinly sliced)
- 3 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon Granulated sugar
- 2 tablespoons vegetable oil
- 2 cups fresh Thai basil leaves (loosely packed, stems removed)
Steamed Jasmine Ricebase
- 4 microwavable jasmine rice pouches (such as Seeds of Change or Uncle Ben's, ~8.5 oz each)
Crispy Fried Eggtopping
- 4 Large eggs
- 4 tablespoons vegetable oil
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
Thai Basil Pork (Pad Kra Pao)
- Mince 8 garlic cloves, thinly slice 6 Thai bird's eye chiles, and thinly slice 3 shallots. 5 min
- In a small bowl, stir together 3 tablespoons oyster sauce, 2 tablespoons fish sauce, 1 tablespoon soy sauce, 1 tablespoon dark soy sauce, and 1 teaspoon granulated sugar until the sugar dissolves; set aside. 2 min
- Heat 2 tablespoons neutral oil in a wok or large skillet over high heat until shimmering and just beginning to smoke. 2 min
- Timing-sensitive step. Add the garlic and chiles and stir-fry 30 seconds until fragrant, then add the shallots and stir-fry 1 minute more. 2 min
- Timing-sensitive step. Add 1½ pounds ground pork, breaking it up with a spatula, and stir-fry over high heat for 4–5 minutes until cooked through and lightly caramelized in spots. 5 min
- Timing-sensitive step. Pour the sauce over the pork and toss to coat, cooking 1 minute until the sauce glazes the meat and the liquid is mostly absorbed.
- Remove the wok from heat, fold in 2 cups loosely packed Thai basil leaves, and toss until just wilted.
Steamed Jasmine Ricebase
- Microwave all 4 jasmine rice pouches according to package directions, typically 90 seconds each, working in batches if needed. 6 min
- Tear open the pouches and divide the rice evenly among 4 bowls, fluffing with a fork. 2 min
Crispy Fried Eggtopping
- Heat 1 tablespoon neutral oil in a small non-stick or carbon-steel skillet over medium-high heat until shimmering and rippling. 2 min
- Timing-sensitive step. Crack 1 egg into the hot oil and fry 1½–2 minutes, spooning hot oil over the whites, until the edges are lacy and crisp and the yolk is still runny; transfer to a plate and repeat with remaining oil and eggs. 8 min
- Place one crispy fried egg on top of each bowl of rice and pork.
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.