Easy Meat and Rice Recipe (Thai Basil Ground Pork, 20 Minutes)

Some nights you just want meat and rice: something savory, filling and fast, with ingredients you probably already have. This Thai basil pork is my answer. It is one of the most popular street food lunches in Thailand, and it goes from fridge to table in twenty minutes.

Ground pork is stir-fried hard with lots of garlic and a few chilies until it browns and gets crisp edges, then glazed in a salty-sweet sauce of oyster sauce, soy and fish sauce. A big handful of basil goes in at the very end, and the whole thing gets spooned over steaming jasmine rice.

In Thailand it is served with a fried egg cooked in plenty of hot oil so the white puffs up with crisp, lacy edges and the yolk stays runny. Break the yolk into the rice and you will understand why this dish is so loved.

Why this recipe works

• Cooking the pork in a very hot pan without stirring too much browns it and creates crispy bits, which give far more flavor than gray, steamed meat.
• Oyster sauce, soy sauce and fish sauce together give deep, rounded savoriness; a little sugar balances the salt.
• Adding the basil off the heat keeps it fragrant and bright green.
• The whole dish uses one pan and cooks in the time it takes to make the rice.

Ingredient notes and substitutions

Holy basil is the traditional herb, with a peppery, clove-like flavor, and is sold at Thai and Southeast Asian markets. Thai sweet basil is easier to find and delicious. Ordinary Italian basil works fine in a pinch; use a little more.

Ground pork is classic, but ground chicken, turkey or beef all work. Thai bird's eye chilies are small and hot; use one for mild, three or four for real heat, or substitute a seeded jalapeño or serrano. If you do not have fish sauce, add another teaspoon of soy sauce.

How to make a Thai crispy fried egg

Heat 1/4 inch of vegetable oil in a small skillet over medium-high heat until shimmering. Crack in an egg; it should bubble and puff dramatically. Spoon hot oil over the white for about 1 minute until the edges are brown and crisp and the yolk is still soft. Lift out with a slotted spatula and drain.

How to store meat and rice

• Refrigerate the pork and rice separately for up to 4 days. Reheat in a skillet or microwave.
• The basil darkens when stored, but the flavor is still good. Add a few fresh leaves when reheating.

Variations to try

• Beef and rice: use ground beef and add 1 teaspoon more soy sauce.
• Chicken basil (pad kra pao gai): use ground or finely chopped chicken thighs.
• Add vegetables: stir-fry 1 cup of sliced green beans or bell pepper with the aromatics.
• Lettuce wraps: serve the pork in butter lettuce cups instead of over rice.

Frequently asked questions

What kind of meat is best with rice?

For a quick dinner, ground pork, chicken or beef all cook in minutes and soak up sauce well. Ground pork is traditional in Thai basil stir-fry and has the richest flavor.

Is Thai basil pork spicy?

It can be very spicy in Thailand. This recipe lets you control it: one chili is mild, four is hot. Remove the seeds to reduce heat further.

Can I use regular basil?

Yes. Italian basil has a sweeter, less peppery flavor than holy or Thai basil, but the dish is still delicious. Use a generous handful.

What rice goes best with this?

Jasmine rice is traditional. Its soft, fragrant grains soak up the sauce. Brown rice or cauliflower rice work if you prefer.