Fried Rice with Holy Basil: Khao Pad Krapao
Khao Pad Krapao (ข้าวผัดกะเพรา) is a quick Thai rice dish with minced meat, chili, and the distinctive aroma of holy basil. Cooked jasmine rice from the previous day is particularly well suited for this, as the grains remain loose when fried and do not clump together.
If you want to get things done quickly in the kitchen, this recipe is an excellent choice. With the right seasoning base of fish sauce, light soy sauce, and our Pad Kra Pao wok sauce, the dish will be on the table in no time.
Ingredients for 2 servings of Khao Pad Krapao
| Minced meat | 100 g |
| Jasmine rice (from the previous day) | 300 g |
| Eggs | 2 |
| Thai chilies | 4-5 |
| Holy basil | 1 stalk |
| Pad Krapao Wok Sauce | 2-3 tbsp |
| Fish sauce | 1 tbsp |
| Light soy sauce | 3 tbsp |
| Vegetable oil | 4 tbsp |
Preparation
- Cut the Thai chilies into fine rings. Pluck the basil leaves from the stalk.
- Heat 2 tbsp of vegetable oil in the wok over high heat and fry the minced meat vigorously while stirring.
- When the meat has browned, add the chilies and fry briefly.
- Reduce the heat slightly, then stir in the Pad Krapao wok sauce, fish sauce, and light soy sauce, and let it simmer briefly.
- Add the cooked rice, mix everything thoroughly, and continue to fry while stirring until the rice is evenly seasoned.
- If the rice seems too dry, add a small splash of water or a little extra soy sauce.
- Add the basil leaves and stir briefly until they wilt slightly.
- Meanwhile, heat the remaining oil in a pan and fry 2 fried eggs, preferably with slightly crispy edges.
- Divide the rice onto plates, place one fried egg on each, and serve immediately while hot.
