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PREP 20 minutes
TOTAL 20 minutes
Serves
US | METRIC

INGREDIENTS

  • 250 g Pork mince
  • 3 Spring onions
  • 2 Cloves garlic
  • 1 Red chilli
  • 1 Small handful Thai holy basil
  • 3 tbsps Oyster sauce
  • 1 tbsp Fish sauce
  • 1 tbsp Light soy sauce
  • 150 g White rice
  • 2 Eggs
  • 100 g Green beans
Thai holy basil pork stir fry

Thai holy basil pork stir fry

Chilli and Thai holy basil stir fry (pad krapao moo)

🌶️ Thai holy basil and chilli pork with crispy fried egg 🌶️


Pad krapao moo is one of my favourite quick dinners. It's so flavoursome with relatively few ingredients and comes together as quickly as you can boil some rice.


If you don't eat pork this would work well with chicken or turkey mince, or even chopped mushrooms.


The pork mince is fried with spring onions, garlic and chillis, before adding the amazing Thai holy basil. It's so different from Italian basil, I really recommend trying it. It's really nice with the chillis, stir fried green beans and then mixed with a delicious sauce. Served with plain white rice and crowned with a crispy fried egg, a great healthy dish packed full of flavour.

  1. Boil the rice according to the packet instructions.
  2. Meanwhile, finely chop the spring onions and fry the whites in a little oil for a minute or so. Reserve the chopped greens for garnish at the end.
  3. Finely chop the garlic and chilli and add to the pan. Fry for another minute, then add the pork mince. Break up the meat as it cooks.
  4. Once the meat is browned, add the sauces and the holy basil. Keep stirring to coat all the meat and allow to caramelise.
  5. Trim the green beans and chop into pieces around an inch long. Add to the pan, mix with the pork and continue cooking for another couple of minutes until the beans are cooked al dente.
  6. Once the rice is almost cooked, add some oil to another frying pan and crack the eggs in. Allow them to crisp up under a moderate to high heat, whilst keeping a runny yolk.
  7. Drain the rice and add the pork and top with the fried egg. Garnish with the spring onion greens, some chopped chilli and more Thai basil if required.
Thai holy basil pork stir fry

Thai holy basil pork stir fry

Chilli and Thai holy basil stir fry (pad krapao moo)

🌶️ Thai holy basil and chilli pork with crispy fried egg 🌶️


Pad krapao moo is one of my favourite quick dinners. It's so flavoursome with relatively few ingredients and comes together as quickly as you can boil some rice.


If you don't eat pork this would work well with chicken or turkey mince, or even chopped mushrooms.


The pork mince is fried with spring onions, garlic and chillis, before adding the amazing Thai holy basil. It's so different from Italian basil, I really recommend trying it. It's really nice with the chillis, stir fried green beans and then mixed with a delicious sauce. Served with plain white rice and crowned with a crispy fried egg, a great healthy dish packed full of flavour.

PREP 20 minutes
TOTAL 20 minutes
favorite
print
like
Serves
US | METRIC

INGREDIENTS

  • 250 g Pork mince
  • 3 Spring onions
  • 2 Cloves garlic
  • 1 Red chilli
  • 1 Small handful Thai holy basil
  • 3 tbsps Oyster sauce
  • 1 tbsp Fish sauce
  • 1 tbsp Light soy sauce
  • 150 g White rice
  • 2 Eggs
  • 100 g Green beans
  1. Boil the rice according to the packet instructions.
  2. Meanwhile, finely chop the spring onions and fry the whites in a little oil for a minute or so. Reserve the chopped greens for garnish at the end.
  3. Finely chop the garlic and chilli and add to the pan. Fry for another minute, then add the pork mince. Break up the meat as it cooks.
  4. Once the meat is browned, add the sauces and the holy basil. Keep stirring to coat all the meat and allow to caramelise.
  5. Trim the green beans and chop into pieces around an inch long. Add to the pan, mix with the pork and continue cooking for another couple of minutes until the beans are cooked al dente.
  6. Once the rice is almost cooked, add some oil to another frying pan and crack the eggs in. Allow them to crisp up under a moderate to high heat, whilst keeping a runny yolk.
  7. Drain the rice and add the pork and top with the fried egg. Garnish with the spring onion greens, some chopped chilli and more Thai basil if required.