Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups uncooked jasmine rice + 2 1/4 cups water
- 2 tablespoons neutral oil (for beef), plus 1 tablespoon for eggs
- 1 1/2 pounds ground beef (85%–90% lean)
- 6 cloves garlic, minced
- 3–5 Thai bird’s eye chilies, sliced (or 1–2 jalapeños for milder heat)
- 1 small yellow onion (or 2 shallots), thinly sliced
- 1 medium red bell pepper, thinly sliced (optional)
- 1 cup loosely packed Thai basil leaves
- 4 large eggs
- Sauce: 3 tbsp oyster sauce, 2 tbsp soy sauce, 1 tbsp fish sauce, 2 tsp brown sugar, 2 tbsp water
Do This
- 1. Rinse rice, cook with 2 1/4 cups water (covered, low heat) until tender; keep warm.
- 2. Stir together oyster sauce, soy sauce, fish sauce, brown sugar, and water; set aside.
- 3. Prep garlic, chilies, onion, bell pepper, and pick Thai basil leaves off the stems.
- 4. Heat 1 tbsp oil in a hot pan; brown ground beef until cooked through and slightly crisp.
- 5. Add remaining 1 tbsp oil, then garlic, chilies, onion, and bell pepper; stir-fry, then pour in sauce and cook until glossy. Turn off heat and fold in Thai basil to wilt.
- 6. In a separate pan, fry eggs in 1 tbsp oil until whites are set and edges are crisp, yolks still runny.
- 7. Serve jasmine rice in bowls, top with Thai basil beef and a fried egg. Garnish with extra basil and chilies if desired.
Why You’ll Love This Recipe
- Fast, deeply flavorful weeknight dinner that tastes like your favorite Thai takeout.
- Balanced salty, savory, slightly sweet, and spicy sauce that coats every grain of rice.
- Flexible heat level: make it fiery with Thai chilies or mild with jalapeños.
- Simple, everyday ingredients with one-pan cooking (plus a small pot for rice).
Grocery List
- Produce: Garlic, Thai bird’s eye chilies (or jalapeños), yellow onion or shallots, red bell pepper, Thai basil, limes (optional).
- Dairy: Eggs.
- Pantry: Jasmine rice, neutral oil, oyster sauce, soy sauce, fish sauce, brown sugar, salt.
Full Ingredients
For the jasmine rice
- 1 1/2 cups uncooked jasmine rice, rinsed until water runs mostly clear
- 2 1/4 cups water
- Pinch of salt (optional)
For the stir-fry sauce
- 3 tablespoons oyster sauce
- 2 tablespoons light soy sauce (regular or low-sodium)
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar, packed
- 2 tablespoons water
For the Thai basil beef
- 2 tablespoons neutral oil (such as canola, vegetable, or peanut), divided
- 1 1/2 pounds ground beef (85%–90% lean)
- 6 cloves garlic, finely minced
- 3–5 Thai bird’s eye chilies, thinly sliced (adjust to taste; for mild heat, use 1–2 jalapeños instead, seeds removed)
- 1 small yellow onion, thinly sliced (or 2 small shallots, thinly sliced)
- 1 medium red bell pepper, cored and thinly sliced into strips (optional but adds color and sweetness)
- 1 cup loosely packed Thai basil leaves, larger leaves torn once
For serving
- 4 large eggs
- 1 tablespoon neutral oil (for frying eggs)
- Lime wedges, for squeezing over the finished dish (optional)
- Extra Thai basil leaves and sliced chilies, for garnish (optional)
Step-by-Step Instructions
Step 1: Cook the jasmine rice
Rinse the jasmine rice in a fine-mesh strainer under cold running water, swishing it with your fingers, until the water runs mostly clear. This helps remove excess starch and keeps the rice fluffy.
In a small pot, combine the rinsed rice, 2 1/4 cups water, and a pinch of salt (if using). Bring to a gentle boil over medium-high heat, then immediately reduce the heat to low, cover tightly, and simmer for 12–15 minutes without lifting the lid.
After 12–15 minutes, turn off the heat but keep the lid on. Let the rice stand, covered, for another 10 minutes to steam. Fluff with a fork right before serving and keep warm.
Step 2: Mix the stir-fry sauce
While the rice cooks, make the sauce. In a small bowl, whisk together the oyster sauce, soy sauce, fish sauce, brown sugar, and water until the sugar is dissolved and everything is well combined. Taste a drop: it should be salty, savory, and a bit sweet. Set aside near the stove so it is ready to pour in later.
Step 3: Prep the aromatics and Thai basil
Peel and finely mince the garlic. Thinly slice the Thai bird’s eye chilies (or jalapeños), removing seeds if you want to reduce the heat. Thinly slice the onion (or shallots). If using a red bell pepper, core it and slice it into thin strips.
Pick the Thai basil leaves from their stems and lightly tear any very large leaves in half. You want about 1 cup of loosely packed leaves. Set them aside; they will go in at the very end so they stay bright and fragrant.
Step 4: Brown the ground beef
Heat a large wok or wide, heavy skillet over medium-high heat until hot. Add 1 tablespoon of the neutral oil and swirl to coat the pan.
Add the ground beef, breaking it up with a spatula into small pieces. Let it cook mostly undisturbed for 2–3 minutes so it can brown, then continue to stir and break it apart until just cooked through and starting to develop some browned, slightly crisp bits, about 5–7 minutes total.
If there is a lot of excess fat in the pan, carefully spoon some off, leaving about 1–2 tablespoons behind for flavor.
Step 5: Stir-fry the aromatics and add the sauce
Push the beef to one side of the pan. Add the remaining 1 tablespoon neutral oil to the empty side. Add the minced garlic and sliced chilies to the oil and stir-fry for 20–30 seconds until very fragrant but not browned.
Add the sliced onion (and red bell pepper, if using). Toss everything together with the beef and stir-fry for 2–3 minutes, until the onion softens slightly but still has a bit of bite.
Give the sauce a quick stir and pour it into the pan. Stir-fry, tossing the beef and vegetables in the sauce, until everything is evenly coated and the sauce thickens slightly and turns glossy, about 2 minutes. Taste and adjust: add a splash more fish sauce for saltiness or a pinch more sugar if you prefer a bit more sweetness.
Step 6: Add the Thai basil
Turn off the heat (the residual heat will be enough). Add the Thai basil leaves on top of the hot beef mixture. Gently toss or fold the basil into the beef until the leaves are just wilted and intensely fragrant, about 20–30 seconds. Avoid cooking the basil too long or it will lose its bright flavor and color.
Step 7: Fry the eggs and serve
In a small nonstick skillet, heat 1 tablespoon neutral oil over medium-high heat until hot and shimmering. Crack in the eggs (cook in batches if your pan is small). Let them sizzle until the whites are set with golden, lacy edges but the yolks are still runny, about 2–3 minutes. You can tilt the pan and spoon some hot oil over the whites to help them set.
To serve, spoon a mound of fluffy jasmine rice into each bowl or plate. Top with a generous portion of Thai basil beef. Place a fried egg on top of each serving. Garnish with extra Thai basil leaves and sliced chilies if you like, and serve immediately with lime wedges on the side for squeezing over the top.
Pro Tips
- Use high heat for good flavor. A hot pan helps the beef brown instead of steam and gives you those tasty, slightly crisp bits.
- Add basil off the heat. Turn off the burner before adding Thai basil so it wilts gently and keeps its bright green color and fresh, peppery aroma.
- Control the spice level. For less heat, use fewer chilies, remove the seeds, or swap in mild peppers like jalapeños or Fresno chilies.
- Eggs with crispy edges are key. Let the oil get hot before adding the eggs and do not move them around; this creates lacy, golden edges and a runny yolk.
- Do all your chopping first. Stir-fries move fast. Have garlic, chilies, onion, bell pepper, and basil prepped and ready by the stove before you start cooking.
Variations
- Ground chicken, turkey, or pork: Swap the beef for another ground meat. Just make sure to cook it through and adjust seasoning to taste, since leaner meats may need a touch more sauce.
- Extra veggies: Add thinly sliced green beans, snap peas, carrots, or mushrooms along with the onion for more color and crunch.
- Saucier version: Increase the water in the sauce to 1/4 cup and add an extra tablespoon of oyster sauce for a more spoonable, saucy consistency over the rice.
Storage & Make-Ahead
Store leftover Thai basil beef and rice separately in airtight containers in the refrigerator for up to 3–4 days. Reheat the beef gently in a skillet over medium heat or in the microwave until hot; if it looks dry, add a splash of water or a few drops of soy sauce. Rice can be reheated with a teaspoon or two of water, covered, in the microwave. For best texture, fry the eggs fresh right before serving rather than storing them. You can prep ahead by cooking the rice, mixing the sauce, and chopping the garlic, chilies, and onion up to 1 day in advance and keeping them refrigerated.
Nutrition (per serving)
Approximate values per serving (1/4 of the recipe, including rice and one fried egg): about 780 calories, 40 g protein, 44 g fat, 55 g carbohydrates, 1–3 g fiber, and 1,700–1,900 mg sodium (will vary based on exact sauces, beef leanness, and portion sizes). To reduce sodium, use low-sodium soy sauce and slightly reduce the fish sauce.
