Rating: 4.5 stars
17 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Fantastic spicy quick lunch or dinner. The egg really makes the meal. We are obsessed with this dish right now! Serving with sliced cucumber and tomato is delicious.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Coat a skillet with cooking spray and place over medium heat; cook and stir eggs until scrambled and set, about 5 minutes. Divide rice between 2 bowls and add eggs to rice.

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  • Grind Thai chile peppers and garlic together with a mortar and pestle or in a food processor.

  • Coat skillet with cooking spray and heat over medium-high heat; cook and stir pepper-garlic mixture until fragrant and garlic is golden brown, about 1 minute. Add chicken; cook and stir until chicken is about halfway-cooked, about 3 minutes.

  • Mix soy sauce, oyster sauce, and sugar into chicken; cook and stir until chicken is no longer pink in the center, about 3 minutes more. Add basil and stir for 10 seconds. Remove skillet from heat and continue stirring mixture until basil is wilted; spoon over rice and egg.

Cook's Note:

If the sauce seems too thick in the pan, you can add a little water while cooking.

Nutrition Facts

312 calories; protein 22.6g; carbohydrates 38.6g; fat 6.7g; cholesterol 218.3mg; sodium 1113.1mg. Full Nutrition
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