Thai Basil Chicken Rice Bowl (Pad Krapow Gai Style)

• 300 g Jasmine rice
• 450 ml Water
• 3 cloves Garlic
• 2 pieces Red chili pepper
• 2 tsp Palm sugar
• 2 tbsp Fish sauce
• 1 tbsp Soy sauce
• 2 tbsp Oyster sauce
• 2 tbsp Sunflower oil
• 300 g Minced chicken
• 25 g Fresh Thai basil
• 2 Egg
• 1 piece Lime

1. Rinse the jasmine rice until the water runs mostly clear, then tip into a saucepan with the water. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Take off the heat and leave covered for 8 minutes, then fluff with a spoon.
2. Meanwhile, finely slice the garlic and red chilli. In a small bowl, stir together the palm sugar, fish sauce, soy sauce and oyster sauce until the sugar dissolves.
3. Heat 1 tbsp sunflower oil in a wok over medium-high heat. Add the garlic and chilli and stir-fry for 20 to 30 seconds until fragrant, keeping it moving so it does not burn. Add the minced chicken and cook for 4 to 6 minutes, breaking it up, until no longer pink and starting to take on a little colour.
4. Pour in the sauce and stir-fry for 1 to 2 minutes until it coats the chicken and looks glossy. Take off the heat and fold through the Thai basil so it wilts in the residual heat. Taste and squeeze in a little lime to brighten the flavours.
5. If using the eggs, heat the remaining 1 tbsp sunflower oil in a frying pan over medium-high heat. Crack in the eggs and fry for 2 to 3 minutes until the edges are crisp and the whites are set, or cook longer for firmer yolks. Spoon the basil chicken over the rice and top with the fried eggs, serving with extra lime on the side.

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