Gra Pao Bowl Recipe

Rinse the jasmine rice under cold water until the water runs clear. Drain well.

Combine rinsed rice, 2.25 cups water, grated ginger, salt, and oil/butter in a medium saucepan. Stir once to distribute ginger evenly.

Bring to a gentle boil uncovered over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer 12–15 minutes until water is absorbed and rice is tender.

Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and keep warm until serving.

Prepare sauces: in a small bowl mix fish sauce, light soy, oyster sauce and brown sugar until sugar dissolves. Taste and adjust balance—should be salty-umami with a touch of sweetness. For vegetarian, use soy + mushroom oyster or extra soy.

Heat a large skillet or wok over high heat until hot. Add 2 tbs vegetable oil and swirl to coat.

Add minced garlic, sliced chilies and sliced shallot to the hot oil. Stir-fry 30–45 seconds until fragrant and shallot begins to soften—don’t let garlic burn.

Add ground chicken (or crumbled tofu). Break up with a spatula and stir-fry over high heat until mostly cooked through and starting to brown, about 4–6 minutes.

Pour the sauce mixture over the meat/tofu. Stir quickly to coat and continue to cook 1–2 minutes so flavors meld and excess liquid reduces slightly.

Turn off the heat and immediately toss in the holy basil leaves and ground black pepper. Stir until basil is wilted but still bright, about 30 seconds. Taste and adjust seasoning (add a little extra fish/soy or sugar if needed). Keep warm.

Heat a nonstick skillet over medium-low. Add 1 tbs neutral oil or butter and let it shimmer but not smoke.

Crack eggs gently into the pan, spacing them apart. Cook on medium-low for 2–3 minutes until whites are set but yolks still runny. Covering the pan briefly (30–45 seconds) helps set whites without flipping.

Season eggs with salt and pepper to taste and remove from heat. Keep warm.

Divide ginger rice between 2–3 bowls (depending on desired portions). Make a shallow well in the center of each bed of rice.

Spoon a generous portion of Pad Gra Pao beside or on top of the rice.

Arrange sliced mango and avocado on the side of each bowl. Add a small handful of cilantro leaves and a few cucumber slices if using.

Top each bowl with a sunny-side-up egg.

Garnish with crispy fried shallots and a squeeze of lime. Add extra chilies or Sriracha to taste.

Serve immediately so egg yolk can mingle with rice and spicy gra pao. Mix before eating.