Pad Krapow Moo Sap (Thai Basil Pork Rice Bowl)
A beloved Thai street food: ground pork stir-fried with garlic and Thai chilies, finished with fragrant holy basil (krapow) and piled over rice with a crispy fried egg on top. Ready in minutes, with a fiery kick and an irresistible basil aroma in every bite.
Ingredients
Ingredients
- Ground pork300–400 g
- Onion (thinly sliced)1/2 medium
- Minced garlic1 tbsp
- Thai bird's eye chilies4–5
- Hot green chilies3–4
- Eggplant, chopped (optional)1/2
- Thai holy basil (optional)1 handful
- Coconut oil or cooking oil1–2 tbsp
- Eggs (for frying)2
- Cooked rice (for the bowl)2 bowls
Seasoning
- Fish sauce2 tbsp
- Oyster sauce2 tbsp
- Sugar1/2 tbsp
- Ground black pepperA pinch
- Red chili powder (optional)A pinch
Directions
- 1
In an unheated pan, add 1 tbsp each of coconut oil and cooking oil, minced garlic, and hand-crushed bird's eye chilies. Stir-fry over low heat until fragrant.
- 2
Add the sliced onion and stir-fry over low heat until it turns slightly translucent.
- 3
Add the ground pork and stir-fry over high heat, stirring constantly with chopsticks until fully cooked. For a lighter version, once the pork is almost done and the liquid has reduced, add the chopped eggplant and stir-fry with a splash of water instead of oil.
- 4
Add the fish sauce, oyster sauce, and sugar, and stir-fry until the liquid has mostly evaporated. Add the finely chopped hot green chilies, black pepper, and chili powder to adjust color and seasoning. If using Thai basil, add it now.
- 5
Mix everything evenly to finish, then in a separate pan, heat some oil and fry the eggs sunny-side up until crispy at the edges.
- 6
Scoop rice into a bowl, then top with the stir-fried pork and the fried egg to finish.
- 7
Pair it with a cool drink or a refreshing dessert to balance the spicy flavor — it makes the meal even better.
Tips
Adjust the amount of bird's eye chilies and hot green chilies to your spice tolerance. If you can't find Thai basil, you can skip it, but it adds a much more fragrant finish. For a lighter, healthier version, add chopped eggplant once the pork is nearly cooked through.