Gapao Rice (Pad Krapao)

Ingredients

• 225 g ground pork
• 0.5 pieces onion (small)
• 0.25 pieces red bell pepper (seeded)
• 1 piece bird's eye chili (Thai chili) (1 to 2, to taste)
• 3 cloves garlic
• 10 leaves basil leaves (ideally Thai basil, otherwise Italian basil)
• 15 ml neutral oil
• 2 pieces eggs
• 300 g cooked Japanese short-grain rice
• 22.5 ml soy sauce
• 1 1/2 tsp oyster sauce
• 2 tsp fish sauce (nuoc-mâm)
• 7.5 g sugar
• 30 ml water

Method

1. Gather all the ingredients.
2. Make the sauce by mixing the soy sauce, oyster sauce, fish sauce, sugar, and water. Set aside.
3. Dice the onion. Dice the bell pepper. Thinly slice the chili and mince the garlic.
4. Heat a skillet over medium heat with a drizzle of oil. Add the garlic and chili and sauté until fragrant.
5. Add the ground pork and cook, breaking it up with a spatula, until no longer pink.
6. Add the onion and cook until translucent, then add the bell pepper and cook until tender.
7. Pour in the prepared sauce and simmer until slightly reduced.
8. Off the heat, add the basil leaves and toss.
9. Fry the eggs in another skillet with a little oil (set whites, yolks still runny).
10. Serve the rice on plates, top with the pork mixture, then add a fried egg and garnish with fresh basil leaves.

Nutrition

Per serving

Energy

612.5 kcal

Protein

33.28 g

Carbohydrate

52.97 g

Fat

28.9 g

Fibre

2.14 g

Calcium

15.83 mg

Iron

0.49 mg

Magnesium

17.58 mg