Pad Kra Pao Gai: Thai Holy Basil Chicken with Crispy Fried Egg

Rinse the jasmine rice until the water runs clear, then cook according to package instructions or in a rice cooker. Keep warm while you prepare the stir-fry.

Using a mortar and pestle or a chef's knife, roughly pound or chop the garlic and Thai bird's eye chilies together into a coarse, fragrant paste. Set aside.

In a small bowl, stir together the oyster sauce, fish sauce, dark soy sauce, sugar, and water (if using) until the sugar dissolves. Set near the stove.

Place a wok or large skillet over medium-high heat and add 1 tablespoon of the neutral oil. Swirl to coat the pan and heat until it shimmers but does not smoke.

Add the chopped chicken to the hot wok in a single layer. Let it sear undisturbed for 1 minute, then stir-fry until it is mostly cooked through and lightly browned, about 3–4 minutes. Transfer the chicken to a plate.

Add the remaining 1 tablespoon of oil to the wok. Add the garlic-chili paste and stir-fry until highly fragrant, about 20–30 seconds. Do not let it burn.

Return the chicken to the wok. Pour in the sauce mixture and stir-fry for 1–2 minutes, until the chicken is fully cooked and the sauce thickens into a glossy glaze.

Turn off the heat, add the holy basil leaves, and toss just until they wilt and release their peppery aroma, about 20 seconds. The residual heat is enough.

In a separate small pan, heat a thin layer of oil over medium-high heat. Crack in the eggs and fry until the whites are crispy at the edges and the yolks are still runny, about 2–3 minutes per egg. Work in batches if needed.

Spoon the holy basil chicken over bowls of warm jasmine rice. Top each with a crispy fried egg, extra holy basil leaves, and sliced chilies if you like. Serve immediately.