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

Source: https://trevorfarias.com/recipes/meat-and-rice
Author: Trevor Farias (Trevor's Kitchen)
Published: 2026-09-13 · Updated: 2026-09-13
Category: Dinner · Cuisine: Thai

> The easiest flavorful meat and rice dinner is Thai basil pork, or pad kra pao. Stir-fry garlic and chilies in a hot pan, add ground pork and cook until browned and slightly crisp, then season with oyster sauce, soy sauce, fish sauce and a little sugar. Toss in a big handful of fresh basil until just wilted and spoon it over hot jasmine rice, traditionally with a crispy-edged fried egg on top. It takes about 20 minutes.

## At a glance

- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes (Plus cooking the rice)
- Yield: 4 servings
- Servings: 4
- Calories per serving: 610

## Ingredients

### For the sauce

- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
- 1 teaspoon dark soy sauce, optional, for color
- 2 teaspoons granulated or brown sugar
- 2 tablespoons water

### For the stir-fry

- 2 tablespoons vegetable oil
- 6 garlic cloves, minced
- 2 to 4 Thai bird's eye chilies, sliced, or 1 jalapeño
- 1 small shallot, thinly sliced, optional
- 1 pound ground pork, 450 g
- 2 cups loosely packed holy basil or Thai basil leaves

### For serving

- 4 cups hot cooked jasmine rice, from about 1 1/2 cups uncooked
- 4 fried eggs, optional
- Cucumber slices and lime wedges

## Instructions

1. **Cook the rice.** Start the jasmine rice first so it is hot when the stir-fry is done.
2. **Mix the sauce.** In a small bowl, stir together the oyster sauce, soy sauce, fish sauce, dark soy sauce, sugar and water until the sugar dissolves.
3. **Fry the aromatics.** Heat the oil in a large skillet or wok over high heat. Add the garlic, chilies and shallot and stir-fry for 20 to 30 seconds, just until fragrant and not browned.
4. **Brown the pork.** Add the pork and break it into small pieces. Let it cook undisturbed for 1 to 2 minutes to brown, then stir and continue cooking until no pink remains and some bits are crisp, 4 to 5 minutes total. _Tip: Keep the heat high. If the pork releases a lot of liquid, keep cooking until it evaporates and the meat starts to sizzle again._
5. **Add the sauce.** Pour the sauce over the pork and toss for 1 minute until glossy and mostly absorbed.
6. **Add the basil.** Turn off the heat, add the basil and toss just until wilted, about 15 seconds.
7. **Serve.** Spoon over hot jasmine rice and top each plate with a fried egg, if using. Serve with cucumber slices and lime wedges.

## Equipment

- Large skillet or wok
- Rice cooker or saucepan
- Small mixing bowl

## Notes

- Have every ingredient ready before you start; the cooking goes fast.
- Use high heat so the pork browns instead of steaming.
- Add the basil off the heat so it stays fragrant.

## 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.

## Storage

- 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

- 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.

## Nutrition (per serving, estimated)

- Calories: 610
- Fat: 30 g
- Saturated fat: 9 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Sugar: 4 g
- Protein: 30 g
- Sodium: 980 mg
- Cholesterol: 265 mg

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Recipe by Trevor Farias. Full page with photos: https://trevorfarias.com/recipes/meat-and-rice
Structured data (JSON): https://trevorfarias.com/recipes/meat-and-rice/recipe.json