Ingredients

Stir-Fry

• 2 kg (4.4 lb) ground chicken
• 3 Tbsp (45 ml) neutral oil (avocado or vegetable)
• 12 garlic cloves, minced
• 4–6 Thai chilies or 2 Tbsp (30 g) chili paste, adjust to heat preference
• 80 ml (⅓ cup) oyster sauce
• 3 Tbsp (45 ml) fish sauce
• 1 Tbsp (15 ml) soy sauce
• 1 Tbsp (15 g) sugar
• 60 g (2 cups loosely packed) fresh Thai basil leaves

Rice

• 750 g (3¾ cups) jasmine rice, dry
• 1.4 L (6 cups) water
• 1 tsp (6 g) salt

Eggs

• 10 large eggs
• Neutral oil, for frying
• Salt, to taste

Instructions

1. Cook rice: combine rice, water, and salt in a large pot. Bring to a boil, reduce to low, cover, cook 15 min. Rest 5 min off heat then fluff. Keep warm.
2. Mix oyster sauce, fish sauce, soy sauce, and sugar in a small bowl. Set aside.
3. Heat a large wok or skillet over maximum heat until smoking. Add 1 Tbsp oil. Working in 2–3 batches to avoid steaming, add ground chicken and press into a flat layer. Cook without stirring 2–3 min until a crust forms on the bottom, then break apart and stir-fry 2–3 min more until cooked through. Remove each batch and set aside.
4. Return all chicken to the pan. Add remaining oil, garlic, and chilies. Stir-fry 1 min. Pour in the sauce mixture and toss to coat 1 min. Remove from heat and fold in Thai basil — it will wilt in the residual heat.
5. Fry eggs one at a time in a small pan with a splash of oil over high heat for crispy edges and a runny yolk, 1½–2 min. Season with salt.
6. Portion rice into 10 containers (~150 g cooked each). Top with chicken (~200 g) and one fried egg. Refrigerate up to 5 days. Reheat rice and chicken together; fry eggs fresh if preferred.

Macros

Whole Dish

Per Serving

700 kcal, 58 g protein, 21 g fat, 71 g carbs, 380 g volume