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For Guys

Recipe: Thai-style basil, pork and egg fried rice

By: Brian Kennett

One very lazy Saturday I decided to cook dinner for the family after being struck by a vision of a spicy basil and pork dish that I enjoyed in Thailand. So here is my version, which comes with some awesome fried rice. I promise it will melt the heart of anyone who comes within troughing distance.

Get this down ya
Get this down ya


Thai-style basil, pork and egg fried rice (makes enough for 6)

The rice
3 cups of warm (not hot) cooked rice
2 knobs of butter
3-4 tablespoons of soy sauce
4 garlic cloves, finely chopped
White pepper – good pinch
4 eggs, beaten
Olive oil


  • Heat the oil and butter and add in the rice and garlic. Get it sizzling and browning a little, then add in the soy, white pepper and onions. Stir it to make sure all ingredients are coated and mixed well.
  • Make a hollow in the rice and pour in the eggs. Let them cook for a while and then stir through the rice. Hey presto! Taste for saltiness and add more soy if required.
  • Spoon everything into a bowl. Pack it down tightly and place a plate on top. Flip it over and, sandcastle-style, let the beautifully presented rice come away from the bowl while retaining its shape. Maybe stick something green on top if you’re feeling arty – coriander leaf works well.

The pork and basil
2 packets of pork mince
3 red onions, finely chopped
4 garlic cloves, finely chopped
10 small red potatoes, cut into quarters
1 packet of pancetta or other cured ham
2 chilli padi, finely chopped
3 tablespoons soy sauce
3 tablespoons fish sauce
2 tablespoons oyster sauce
Salt and white pepper, pinch of each
2 packets basil, roughly chopped


  • Par-boil the potatoes in salted water until they fall off a fork when stabbed. Drain and set aside.
  • Get the wok ready and on the heat – this dish comes together quickly. Pour the oil in when the wok is hot. Add the mince, garlic and onions and fry it all until the pork is well done.
  • Add in potatoes, pancetta, soy, fish sauce, oyster sauce, salt and pepper and let it stew for 5 to 10 minutes. Stir in the basil when finished; it will wilt naturally in the heat of the dish.
  • As there is a lot of gravy, you could use a slotted spoon for serving over the rice. Leave out the chilli padi if you don’t want the dish too hot.

Read more of Brian’s food adventures here.