Thai Basil Chicken (Pad Krapow Gai)

• 1.25 lb ground chicken
• 1.5 cup Thai basil leaves
• 2 tbsp gluten-free tamari
• 1 tbsp gluten-free oyster sauce
• 1 tbsp fish sauce
• 3 Thai chilies
• 5 clove garlic
• 1 shallot
• 2 tbsp avocado oil
• 4 eggs
• 3 cup cooked jasmine rice

Instructions

1. 1

   Pound the garlic, chilies, and shallot into a rough paste in a mortar or mince finely.

2. 2

   Heat avocado oil in a wok over high heat and fry the eggs one at a time until edges are crispy; set aside.

3. 3

   In the same wok, stir-fry the garlic-chili paste for 30 seconds until fragrant.

4. 4

   Add the ground chicken and stir-fry, breaking it up, until browned and cooked through.

5. 5

   Stir in the tamari, oyster sauce, and fish sauce and toss to coat.

6. 6

   Kill the heat and fold in the Thai basil until just wilted.

7. 7

   Serve over jasmine rice and top each plate with a crispy fried egg.