Fried Rice with Holy Basil: Khao Pad Krapao
Khao Pad Krapao (ข้าวผัดกะเพรา) is a quick Thai rice dish with minced meat, chili, and the typical aroma of holy basil. Leftover cooked jasmine rice from the previous day is especially suitable for this, as the grains remain loose and do not stick together when fried.
If you need to cook quickly, 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 a short time.
Ingredients for 2 servings of Khao Pad Krapao
| Minced meat | 100 g |
| Jasmine rice (from the previous day) | 300 g |
| Eggs | 2 pieces |
| Thai chilies | 4-5 pieces |
| 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 stem.
- Heat 2 tbsp of vegetable oil in a wok until very hot and vigorously fry the minced meat in it, stirring constantly.
- When the meat starts to brown, add the chilies and fry briefly with it.
- 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, 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.
- Distribute the rice onto plates, top each with a fried egg, and serve immediately hot.
