Thai basil chicken stir-fry with fried egg

Ingredients

For 1 serving

• Ground chicken120 g
• Eggs1
• Green beans80 g
• Basil10 g
• Garlic2 cloves
• Chili pepper1
• Oyster sauce1 teaspoon
• Fish sauce1 teaspoon
• Jasmine rice65 g
• Peanut oil2 teaspoons
• Saltto taste

Contains: gluten, nuts, eggs, shellfish, fish,

In season: June – September

Method

1. Rinse the jasmine rice until the water runs clear, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, cover, turn to the lowest heat and cook for 12 minutes; turn off and leave to rest covered.
2. Meanwhile chop the garlic and chilli, trim the green beans and cut into 1 cm pieces, pick the basil leaves.
3. Heat half the groundnut oil in a wok or frying pan over high heat, fry the garlic and chilli for 30 seconds until fragrant, add the chicken mince and cook for 4 minutes, breaking it up, until golden.
4. Add the green beans, oyster sauce, fish sauce and 2 tablespoons of water and cook for 3 minutes, until the beans are tender and the liquid has reduced.
5. Turn off the heat and add the basil, stirring until it wilts.
6. In a small pan heat the remaining oil over medium-high heat and fry the egg for 2–3 minutes, until the white is crisp at the edges and the yolk still runny; serve it on top of the rice and chicken.