Stir-Fried Chicken with Holy Basil, Long Beans, and Fried Egg

Mix together the oyster sauce, fish sauce, light soy sauce, sweet soy sauce, sugar, and water. Prepare the rice, cucumber, and pluck the holy basil leaves nearby, as you'll need to stir-fry quickly.

💡 Tip: If cooking for children or those who don't eat spicy food, set aside half of the bird's eye chili and add it at the end for the adults' portion.

About 6 min

Fry the eggs in hot oil until the edges are crispy and fluffy as desired. Remove and rest on a rack or paper towel. Leave about 1 tablespoon of oil in the pan for stir-frying.

💡 Tip: Thai-style fried eggs require hot oil for the edges to puff up nicely, but you can reduce the oil if you want a lighter version.

About 5 min

Add garlic, bird's eye chili, red bell pepper, and sliced kaffir lime leaves to the pan and stir-fry over medium-high heat until fragrant. Be careful not to burn the garlic as it will taste bitter.

💡 Tip: Only add a little kaffir lime leaf for a fresh aroma; too much will overpower the scent of the holy basil.

About 3 min

Increase the heat, add the chopped chicken, and stir-fry until it breaks apart and starts to brown. Add the long beans, then pour in the mixed sauce. Continue to stir-fry until the chicken is cooked and the sauce coats everything but is still slightly juicy.

💡 Tip: You can taste here; if you want it saltier, add more fish sauce. If it's too spicy, add a little sugar and a bit of water.

About 9 min

Turn off the heat and add the holy basil leaves, stirring quickly to wilt and release their aroma. Spoon over hot rice, place the fried egg and cucumber on the side, and serve immediately while the herbs are still fresh.

💡 Tip: The holy basil doesn't need to be stir-fried for long; the residual heat in the pan is enough to wilt and scent it just right.

About 4 min