Pad kra pao with crispy fried egg
Pork mince stir-fried with garlic, chillies and peppery holy basil in a savoury, lightly clinging sauce. Serve with jasmine rice and a crisp-edged fried egg.
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Servings
Originally developed for 2 servings.
Ingredient checklist
Method
- 12:00
Rinse the rice in a sieve and drain well. Put it in the saucepan with 240 ml water, or follow the packet’s water quantity and absorption method. Bring to the boil, cover tightly and turn the heat to its lowest setting. Cook for about 12 minutes, then remove from the heat and leave covered for 10 minutes. The grains should be tender with no free water. If still firm and dry, add 15–30 ml boiling water and cook, covered, for another 2–3 minutes.
- No timer needed
While the rice cooks, roughly chop the garlic and finely chop the chillies; optionally crush them together in a mortar. Wash the basil, remove tough stems and dry the leaves thoroughly. Mix the oyster sauce, fish sauce, light soy sauce, sugar and 20 ml of the stir-fry water in a small bowl. Set out serving plates and utensils. Keep raw pork and its utensils separate from the prepared basil and serving equipment.
- 03:00
During the final 5 minutes of the rice’s resting time, heat 60 ml oil in the dry 20 cm frying pan over medium-high heat until shimmering, not smoking. Crack an egg into a cup and slide it into the oil close to the surface. Fry for about 3 minutes, carefully spooning oil over the white, until the white is set and the edges are crisp and golden. Leave the yolk soft only with the assured eggs described above; otherwise lower the heat and cook until firm. Lift out with a slotted turner and drain briefly on a plate. Repeat with the second egg. Keep nearby while you cook the pork; the first egg will wait about 10–15 minutes. Never leave the hot oil unattended.
- No timer needed
Have the pork and sauce within reach. Heat the wok or broad frying pan over medium-high to high heat, then add the remaining 15 ml oil. Add the prepared garlic and chillies and stir for 15–20 seconds, just until fragrant. Do not let the garlic darken.
- 00:45
Add the pork immediately and spread it across the hot surface. Leave undisturbed for about 45 seconds, then break it into small, irregular crumbles and stir-fry for 4–6 minutes. Let released moisture mostly evaporate and allow some light browning before adding the sauce. If the pan is wet, keep cooking rather than moving on by the clock. Wash your hands after handling the raw pork.
- 02:00
Add the mixed sauce and stir-fry for 1–2 minutes until glossy and clinging rather than pooling. Gather the mince into a mound and check its centre, keeping the probe clear of the pan: it must reach 75°C and stay there for 30 seconds. There should also be no raw-looking clumps, but appearance alone is not the safety check. Continue cooking if needed, and clean the probe after contact with undercooked meat. Avoid reducing the sauce to a sticky, salty paste.
- No timer needed
Turn off the heat and fold in the prepared holy basil for 15–30 seconds, just until wilted and fragrant. If the mixture is too dry, add the reserved 10 ml water a teaspoon at a time, using only what it needs. Fluff and divide the rice between two plates, spoon over the pork and finish each portion with a fried egg. Serve immediately.
Chef tips
- A 28–30 cm pan can handle 300 g mince in one batch. For doubled quantities, cook the pork in two batches rather than crowding the pan.
- If the garlic turns dark brown, discard the burnt garlic and oil and restart; the bitterness will carry through the dish.
- If the egg edges brown before the whites set, lower the heat and carefully baste the whites. Slide eggs close to the oil surface to reduce splashing.
- Sauce brands vary in saltiness. If the finished pork is too salty, serve with additional plain rice rather than trying to disguise it with sugar.
- Let leftover frying oil cool before disposing of it; never pour it down the sink.
Equipment check
- 1.5–2 litre saucepan with a tight-fitting lid
- Sieve
- Chopping board and knife
- Small bowl and cup
- 20 cm frying pan for the eggs
- 28–30 cm wok or broad frying pan for the pork
- Slotted turner and heatproof spatula
- Digital food thermometer
- Pestle and mortar, optional
Nutrition per serving
- Calories780
- Protein39 g
- Carbs67 g
- Fat38 g
Tags
Behind the dish.
Overview
This pad kra pao aims for juicy, lightly browned pork, punchy garlic and chilli, and the peppery fragrance of holy basil. A broad, hot pan lets moisture evaporate before the sauce goes in; adding the basil off the heat preserves its aroma. Plain jasmine rice and a crisp-edged egg balance the salty, spicy mince.
Ingredient notes
Holy basil defines the dish. Thai sweet basil is a practical substitute, but produces a sweeter, anise-led version rather than the same flavour. Bird’s-eye chillies vary considerably: start with one if unsure. Use ordinary oyster sauce, not a concentrated seasoning sauce, and do not add salt initially.
For a soft yolk, use British Lion-marked hen eggs or an equivalent recognised assurance scheme; otherwise cook both white and yolk until firm. Follow any individual medical advice about eggs. Allergens include egg, fish, molluscs, and usually soya and wheat in the sauces. Check labels, including when choosing gluten-free alternatives; these do not remove the other allergens.
Serving & storage
Serve immediately, with one egg per portion. Cool leftover rice as quickly as possible, ideally within 1 hour, refrigerate at 5°C or colder and use within 24 hours. Cool pork in shallow portions and refrigerate within 2 hours; use within 48 hours or freeze sooner. If stored together, follow the rice’s shorter limit. Reheat only once, until steaming hot throughout, and thaw frozen pork leftovers in the fridge. Fry eggs fresh when serving leftovers.
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