E1 Ga-prao Recipe

Name: KHON Thai Kitchen by Seedas E1 Ga-Prao Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: Thai
Ingredients: 1 cups ground pork (or chicken/beef), or thinly sliced meat; 1 tbs vegetable oil; 2 cloves garlic, finely chopped; 3 pcs Thai bird's eye chilies, thinly sliced (adjust to taste); 0.5 pcs shallot, thinly sliced (optional); 1 tbs light soy sauce; 0.5 tsp dark soy sauce (for color, optional); 1 tbs oyster sauce; 1 tsp fish sauce; 0.5 tsp white or palm sugar; 0.25 tsp ground white pepper (or black); 1 cup Thai holy basil (or sweet basil if unavailable), leaves picked; 1 stalk spring onion / scallion, sliced (optional garnish); 1 cups cooked jasmine rice (per serving); 1 pcs eggs (for fried egg topping); 1 tsp additional oil for frying egg

Inspired by KHON Thai Kitchen by Seeda

Time25m

Serves1

Stir-fried ground or sliced meat, Thai pepper, basil. On top of the rice and fried egg.

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Ingredients

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Protein & Main

1 cups ground pork (or chicken/beef), or thinly sliced meat

1 tbs Tuscany sunflower oil

Aromatics & Chilies

2 cloves garlic, finely chopped

3 pcs Thai bird's eye chilies, thinly sliced (adjust to taste)

1/2 pcs shallot, thinly sliced (optional)

Sauces & Seasoning

1 tbs light soy sauce

1/2 tsp dark soy sauce (for color, optional)

1 tbs oyster sauce

1 tsp Fish sauce

1/2 tsp white or palm sugar

1/4 tsp ground white pepper (or black)

Basil & Finish

1 cup Thai holy basil (or sweet basil if unavailable), leaves picked

1 stalk spring onion / scallion, sliced (optional garnish)

1 cups cooked jasmine rice (per serving)

1 pcs eggs (for fried egg topping)

1 tsp additional oil for frying egg

Method

Prepare Rice & Eggs

Cook Rice (if not ready)

Prepare 1 cup cooked jasmine rice according to package instructions so it is hot and ready when the stir-fry finishes.

Fry Egg

Heat 1 tsp oil in a small nonstick or cast-iron skillet over medium-high heat. Crack 1 egg into the pan and fry until the edges are crispy and the white is set but yolk is still runny, about 1.5–2 minutes. If you prefer firm yolk, cook another 30–60 seconds. Remove and keep warm on a plate.

Cook Stir-Fry

Prep Ingredients

If using sliced meat, cut into thin bite-sized strips. Finely chop 2 cloves garlic, thinly slice 3 bird's eye chilies (remove seeds for less heat), and slice half a shallot if using. Measure out sauces and have basil leaves picked and ready.

Heat Wok

Place a wok or large skillet over high heat until very hot. Add 1 tbs vegetable oil and swirl to coat.

Sear Protein

Add the ground meat or sliced meat to the hot wok. Spread it out and let it sear without moving for 30 seconds, then stir-fry until mostly cooked through, about 2–3 minutes for ground meat or 2–4 minutes for thin slices.

Add Aromatics & Chilies

Push the meat to one side, add the chopped garlic, sliced chilies, and shallot to the hot oil and cook briefly until fragrant, about 20–30 seconds, stirring so garlic does not burn. Mix with the meat.

Add Sauces & Season

Lower heat to medium-high. Pour in 1 tbs light soy sauce, 0.5 tsp dark soy sauce (for color), 1 tbs oyster sauce, 1 tsp fish sauce, and 0.5 tsp sugar. Stir and toss everything quickly so the meat is evenly coated and the sauce reduces slightly, about 1 minute. Taste and adjust: add a touch more fish sauce for saltiness or sugar for balance. Finish with 0.25 tsp ground white pepper.

Add Basil

Turn off the heat or reduce to low. Add 1 cup packed Thai holy basil leaves and toss immediately until wilted and incorporated, about 10–20 seconds. The residual heat will release basil aroma without overcooking.

Garnish

Stir in sliced spring onion if using. Transfer the ga-prao onto a plate over hot jasmine rice and place the fried egg on top.