Thai Inspired Ground Chicken with Sunny Egg + Rice
Why we love it:
- 1 cup Basmati Rice (White)
- 11⁄2 cups Water
- 1⁄2 teaspoon Kosher Salt
- 1 Shallot
- 3 cloves Garlic
- 2 Tablespoons Vegetable Oil (divided)
- 11⁄4 pounds Ground Chicken
- 1 Serrano Chili (or Thai bird’s eye or half as much jalapeño)
- 1⁄2 teaspoon Brown Sugar
- 1⁄4 cup Soy Sauce
- 1 Tablespoon Rice Vinegar
- 1 teaspoon Fish Sauce
- 1 Lime (zest and juice, or more to taste)
- 1 pound Green Beans
- 1 Tablespoon Unsalted Butter (divided)
- 4 Eggs
- 1⁄2 bunch Basil
In a medium saucepan with a lid, combine rice, water and the salt. Bring to a boil and stir. Then turn down to low and cover. Steam the rice, without peaking, for 18 minutes. Then turn off the heat and let it sit until you’re ready to serve.
Finely mince the shallot and garlic. In a large sauté pan (or cast iron pan) add ½ of the oil and turn on to medium high heat. Add the shallot and garlic and fry for about 2 minutes. Add the chicken and break up into pieces with a wooden spoon as it cooks.
Meanwhile, mince the chili pepper and add it too.
Stir together the sugar, soy sauce, rice vinegar, fish sauce and the zest of the lime. When the chicken is fully browned and no longer pink, add it into the pan and stir. Let it come to simmer for about 4-5 minutes or until it thickens a bit.
Meanwhile, trim the stem end of the green beans. I prefer to steam my green beans in a steamer on the stove top, but you can use the microwave, another pot with about ½ an inch of water and lid, or roast them on a sheet pan at 350 until bright and tender. Use whichever method is easiest for you.
When beans are done, set aside.
Use a large nonstick pan and do 2 or 4 eggs at a time depending on what works. Divide the butter up per egg. Melt it in the pan over medium-high heat, then crack in the egg. Sprinkle with a pinch of salt and pepper if you like. Let the egg sizzle until the whites are set. Cover and cook for another 1-3 minutes depending on how runny or not you prefer the yolk (ideally, you keep it runny to enrich the chicken while eating, but up to you!). When done, remove eggs to a plate and repeat if necessary.
6. BASIL + LIME
Pluck the leaves off the basil. Stack them up and slice them into thin strips - aka chiffonade. With the chicken off the heat, stir the basil into it.
Juice ½ of the lime into the chicken. Slice the other half into wedges to serve on the plates.
Plate the rice and make a bed for the chicken. Spoon chicken and sauce over the rice. Place a pile of beans on the top. Top each dish with an egg.