Summary

Ingredients

• 500 g chicken
• 160 g rice
• 4 shallot (s)
• 4 Thai chilli peppers or bird`s eye chillies
• 3 clove (s) garlic
• 0.5 ½ cucumber (s)
• 2 egg (s)
• 1 bunch Thai basil
• 3 tablespoon oyster sauce
• 2 tablespoon fish sauce
• 3 tablespoon sauce (seasoning sauce), alternatively soy sauce
• 2 tablespoon palm sugar, alternatively sugar
• 4 tablespoon oil for frying

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Instructions

1. Cut the chicken into very small pieces. Peel the shallots and garlic and cut into thin slices. Cut the chilli peppers into rings. Pluck the Thai basil leaves, wash and cut into strips. Cut the cucumber into slices.
2. Let some water get hot for the rice and cook the rice. Meanwhile pour the oil into the wok. Let the wok get hot and fry the onions and some of the meat. Gradually add the rest so that the meat fries and does not boil in its own juice. Fry until the meat is almost through.
3. Then add the oyster sauce, fish sauce, seasoning sauce and sugar, stir and then add the chillies and garlic. After the garlic has turned slightly translucent, add the Thai basil, simmer gently for two minutes and remove the wok from the heat.
4. Fry the eggs. Put the rice in a small bowl and tip it upside down on a plate, then add the kaprao and place an egg on top. Add the sliced cucumber.