Serves 4, prep time 10 minutes, cooking time 10-12 minutes
INGREDIENTS
2 tbsp vegetable oil
500g ground chicken/turkey
2 thinly sliced shallots
2 tsp minced garlic
2 tsp sugar
3-4 green chillis, cut into 1cm pieces
10 green beans, trimmed and cut into 3cm pieces
3 tbsp oyster sauce
2 tsp fish sauce
1 tsp Thai seasoning sauce
1 cup basil leaves
TO SERVE
Steamed jasmine rice
4 crispy fried free-range eggs
METHOD
Heat the oil in a wok over medium-high heat.
When the oil begins to shimmer, add the shallots and chicken.
Using a spatula, break the chicken into small pieces, and cook for about 6 minutes.
Next, stir in the garlic, sugar and chilli.
Add the beans, oyster and fish sauce, and Thai seasoning.
Stir constantly until the chicken has fully cooked and most of the liquid evaporated.
By now the green beans should be crisp and tender.
Remove the wok from heat, add the basil then toss to combine.
Serve the rice in deep bowls, add the chicken, and then top with crispy fried eggs.
