serves
2-3
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
2-3
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • Cooking
PG
series • Cooking
PG
Ingredients
- 1 tbsp light soy sauce
- 2 tsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1½ tsp caster sugar
- Neutral oil, to cook
- 6 garlic cloves, minced
- ½ red onion, finely chopped
- 3 Thai chillies, thinly sliced
- 450 g pork mince
- ¼ cup (60 ml) chicken stock
- 1 cup Thai basil leaves
- Fried eggs, steamed rice to serve
Instructions
- In a small bowl, combine the soy sauces, oyster sauce, fish sauce and sugar. Mix well to combine.
- Heat a generous drizzle of oil in a large wok or frying pan over medium-high heat. Once hot, add the garlic, onion and chilli. Cook, stirring, for 2 minutes, or until fragrant.
- Increase the heat to high, then add pork mince and cook, breaking it up with a wooden spoon, for 3-5 minutes, or until browned. Pour in the soy sauce mixture with the chicken stock and cook, stirring, for 2 minutes, or until thickened. Sprinkle in the Thai basil leaves and stir until wilted. Remove from the heat.
- To assemble, carefully place a fried egg into your bowl, yolk-side down. Fill the bowl with some pork and Thai basil stir-fry, followed by the steamed rice. Gently flatten the rice, then invert onto a plate. Repeat with remaining portions.
Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Cook Up with Adam Liaw
