Thai Stir-Fried Pork with Holy Basil

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A beloved Thai street-food classic featuring minced pork wok-fried with garlic, bird's eye chilies, and fragrant holy basil, finished with fish sauce and oyster sauce. Traditionally served over jasmine rice and crowned with a crispy fried egg with runny yolk. Quick, bold, and deeply savory with a fiery chili kick.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 28 gFat
• 8 gSaturated Fat
• 52 gCarbs
• 3 gFiber
• 4 gSugar
• 36 gProtein
• 1180 mgSodium
• 720 mgPotassium
• 85 mgCalcium
• 4 mgIron
• 14 mgVitamin C
• 150 mcgVitamin A

Ingredients

For the stir-fry

• 1 lb (450 g) ground pork, preferably with some fat
• 3 tbsp vegetable oil, divided
• 6 cloves garlic, finely chopped
• 4–6 Thai bird's eye chilies, sliced (adjust to taste)
• 1 cup fresh holy basil leaves (bai kaprao), packed
• 2 tbsp fish sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/3 cup low-sodium chicken stock or water
• 4 long beans (or green beans), cut into 1-inch pieces

For serving

• 4 cups cooked jasmine rice, hot
• 4 large eggs
• 2 tsp neutral oil, for frying eggs
• Sliced prik nam pla (fish sauce with chili and lime, optional)

Directions

1. Prepare the stir-fry sauce by whisking fish sauce, dark soy sauce, oyster sauce, sugar, and chicken stock in a small bowl; set aside within arm's reach of the wok.
2. Heat 1 tablespoon oil in a wok or large skillet over high heat until just smoking. Add the ground pork and break it apart with a spatula; stir-fry for 3–4 minutes until browned and slightly crispy at the edges. Transfer to a plate.
3. Add the remaining 2 tablespoons oil to the wok. When hot, add garlic and chilies and stir-fry for about 20 seconds until fragrant but not browned.
4. Return the pork to the wok and add the long beans. Stir-fry for 1 minute so the beans stay crisp-tender.
5. Pour the prepared sauce around the perimeter of the wok and toss vigorously for 30–45 seconds to coat and reduce slightly. The mixture should look glossy and just barely saucy.
6. Remove the wok from heat and immediately add the holy basil leaves; toss for 10 seconds until just wilted and aromatic. Transfer to a serving bowl.
7. While the pork rests, heat 2 teaspoons neutral oil in a small non-stick skillet over medium-high heat and fry the eggs sunny-side up until the edges are lacy and crisp and the yolk remains runny.
8. Divide the hot jasmine rice among four bowls, top with the basil pork, and finish each with a crispy fried egg. Serve immediately with prik nam pla on the side if desired.

Cook’s Notes

• True Thai holy basil (bai kaprao) has a peppery, slightly anise-like flavor; Thai sweet basil or Italian basil are acceptable substitutes but will taste different.
• Smash the chilies with the side of a knife before slicing for a more intense, evenly dispersed heat.
• For extra crispy pork, spread the meat in a thin layer and don't stir for the first 2 minutes to develop a crust.
• The fried egg is non-negotiable for authenticity—break the yolk into the rice and mix everything together before each bite.
• Add a squeeze of lime juice right before serving if you want a brighter, more aromatic finish.

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