Thai-Style Turkey with Fried Eggs Recipe

Thai-Style Turkey with Fried Eggs

• Difficulty: Easy
• Servings: 4
• Total Time: 35 minutes
• Active Time: 35 minutes
• Nutritional Information per Serving: Calories 570, Total Fat 28g, Saturated Fat 5g, Cholesterol 270mg, Sodium 745mg, Carbohydrates 44g, Dietary Fiber 3g, Sugar 4g, Protein 33g

This vibrant dish draws inspiration from the classic Thai stir-fry known as pad krapow, a beloved street food that's as quick to prepare as it is satisfying to eat. Ground turkey replaces the traditional chicken, creating a lighter yet equally delicious version of this aromatic favorite. Served over fragrant jasmine rice and crowned with a perfectly fried egg, it's a complete meal that feels restaurant-quality but comes together in just 35 minutes. While chicken is the typical protein, you can easily swap in pork, beef, or crumbled tofu. The recipe traditionally uses holy basil for its distinctive anise-like flavor, but any fresh basil works beautifullyjust be generous with it for maximum impact.

Ingredients

• 1 cup jasmine rice
• 1/4 cup vegetable oil
• 4 large eggs
• 2 tablespoons oyster sauce
• 2 teaspoons soy sauce
• 2 teaspoons fish sauce
• 1 1/2 teaspoons sugar
• 5 garlic cloves, chopped
• 3 Thai chiles or 1 Fresno chile, minced
• 1 pound ground turkey
• 8 ounces green beans, cut into 1-inch pieces (about 2 cups)
• 2 cups fresh basil leaves (use Thai basil if you can find it)

1. Prepare the rice according to package instructions. Once cooked, fluff it with a fork and keep it covered until ready to serve.
2. Meanwhile, heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Crack in the eggs. Reduce heat to medium, partially cover the skillet, and cook until the egg whites are set and browned around the edges and the yolks remain runny, about 2 to 3 minutes. Transfer the eggs to a large plate and set aside.
3. In a small bowl, mix 2 tablespoons water with the oyster sauce, soy sauce, fish sauce, and sugar, stirring until the sugar dissolves. Heat the remaining 2 tablespoons vegetable oil in the skillet over medium-high heat. Add the garlic and chiles, stirring constantly for 15 seconds. Add the ground turkey, breaking it up with a spoon, and cook until fully browned and the pan is dry, around 4 to 5 minutes. Pour in the sauce mixture and the green beans, stirring until the beans become crisp-tender, about 2 to 3 minutes. Finally, stir in the basil leaves until they wilt.
4. Serve the turkey and green bean mixture over the rice and top each serving with a fried egg.

Photograph by Andrew Purcell