Thai Holy Basil Stir Fry with Chicken with Fried Thai Style Eggs and Rice

Ingredients

• 1 cup Jasmine rice, cooked according to package directions.
• 2-3 Red Thai chilies
• 5 cloves garlic, peeled
• 1 red jalapeno, seeds removed, rough chopped (or any milder red chili)
• 2 tablespoons vegetable oil
• 454g lean ground chicken (any ground meat will work)
• 1 tablespoon + 1 teaspoon fish sauce
• 1 tablespoon + 1 teaspoon soya sauce
• 2 teaspoons sugar
• 2 long beans cut into ½” pieces (or 10 green beans)
• ½ red pepper, thinly sliced
• ½ cooking onion, small dice
• ½ teaspoon black pepper
• 30g of holy basil leaves (or Italian basil)
• ---FOR THE EGGS---
• 3 eggs
• Vegetable oil for frying the eggs

Directions

1. Using a mortar and pestle (or a mini food processor), pound the Thai chilies into a smooth paste. Add the garlic and chopped jalapeno and pound until you have a rough paste.
2. Place a skillet over medium heat and add the oil. Add the chili and garlic mixture and cook for 45 seconds until the garlic is just starting to brown slightly.
3. Add the chicken to the skillet and cook for about 4 minutes, using a wooden spoon to break it up and move it around. Add the fish sauce, soya sauce and sugar. Stir to combine and continue to cook for another 2 minutes. Stir in the long beans, red peppers,onion and black pepper. Cook for another 3-4 minutes until the chicken is fully cooked. Turn the heat off under the skillet.
4. Add all the basil and stir to combine so that the basil wilts. Cover to keep warm while you cook the eggs.
5. Heat about ¼ -inch of oil in a non-stick pan until hot. Carefully crack the eggs into the oil (it might sputter and spit so stand back) and fry until brown and crispy around the edges. Spoon some of the hot oil over the yolk to cook it slightly to your desired doneness..
6. To serve. Place some Jasmine rice on a plate or shallow bowl, top with some of the chicken mixture and top with a fried egg. Season with Prik Nam Pla as desired.