Pad kra pao with crispy fried egg
◷ 44 minmedium
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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Pad kra pao with crispy fried egg
Preparation takes 14 minutes. Cooking takes 35 minutes. Allow 44 minutes in total. Makes 2 servings. Key ingredients: dry jasmine rice, water for the rice, raw pork mince, garlic, Thai bird’s-eye chillies. Equipment: 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.
Kitchen tip: 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.