If my husband, Mike, could choose a stir fry dish to have once a week, he’d pick this every time. We make it often in the spring and summer when we have fresh Thai basil available on the farm. You can use Italian basil as a substitute in the winter, but it doesn’t pack the same punch. You may use any type of ground meat (or tofu), but traditionally it’s made with ground chicken. As we tend to have an abundance of ground beef and pork from our local farms, that’s what we use. Add more or less chilies to adjust the heat of the dish to your palate. This is best served over rice. *Please use low sodium soy sauce, otherwise it is too salty.
- 1 lb ground meat or tofu
- 4 Tbsp of vegetable or peanut oil, divided
- 2 Thai chilies, remove seeds and dice
- 1 lime, zested and juiced
- 1 small/medium red onion, diced
- 2 large garlic cloves, minced
- 1 cup of low sodium soy sauce
- 1 Tbsp of sugar
- Fish sauce, small splash
- 1 bunch of Thai basil, leaves removed from stems
- 2-4 eggs (1 per serving)
Heat 2 Tbsp oil in a wok or large skillet over medium heat and add the garlic, onions, and chilies. Sauté until translucent, then add the ground meat, breaking it up as it browns. Add the soy sauce, which should cover the mixture about halfway (add more soy sauce as needed). Simmer for 5 minutes stirring occasionally, then add the sugar, lime zest, lime juice, and fish sauce. Mix together and cook for 2 minutes. Add the Thai basil leaves and allow them to wilt into the mixture. Spoon rice into each serving bowl and spoon stir fry over rice. Heat oil and crack 1 egg per serving into the still hot pan. Fry until the top of the egg is set, but the yolk is still runny. Add 1 egg to the top of each serving and enjoy.