Basil Chicken with Rice and a Fried Egg

1. 1 Ground chickenpack 500 g ≈ $3.84 170 g
2. 2 Basmati ricepack 500 g ≈ $3.50 65 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Fresh basilpack 30 g ≈ $2.50 12 g
5. 5 Fresh chilipack 100 g ≈ $1.00 8 g
6. 6 Garlic≈ $10.00 per kg 6 g
7. 7 Soy sauce 18 ml
8. 8 Honey 8 g
9. 9 Sunflower oil 12 ml
10. 10 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, add 130 ml water and salt, and cook covered for 15 minutes until tender.

2. Mix the soy sauce and honey. Finely chop the garlic⁶ and chili, and leave the basil leaves whole or tear them roughly.

3. Heat 8 ml oil and fry the garlic⁶ and chili for 30 seconds until fragrant.

4. Add the ground¹ chicken and cook for 5–6 minutes, breaking it up with a spatula, until it turns completely white and starts to brown.

5. Pour in the sauce and cook for 1–2 minutes until lightly glazed. Add the basil and stir until wilted.

6. Fry the egg in the remaining oil for 2–3 minutes, until the white is set and the yolk is still soft. Serve the chicken with the rice and egg.