Time: 25 minutes
Servings: 4
Ingredients:
- 230g Jasmine Rice
- 25ml Avocado Oil
- 120g Shallots (peeled, thinly sliced)
- 2 Red Hot Chilli Peppers (chopped)
- 4 Garlic Cloves (sliced)
- 450g Lean Ground Pork
- 3g Coconut Sugar
- 18g Fish Sauce
- 36g Tamari
- 12g Oyster Sauce
- 42g Thai Basil (packed)
Directions
- Cook the rice according to the package directions.
- Heat a large skillet or wok to medium-high heat and add the oil. Once hot add the shallot and chilli pepper and cook for one to two minutes, until fragrant. Add the garlic and cook for one more minute.
- Add the pork and break it up as it cooks. Let it cook undisturbed for about one to two minutes to get brown and crisp on one side. Flip and continue cooking, stirring until it has been cooked through and is crispy. Reduce the heat to medium.
- Add the coconut sugar, fish sauce, tamari and oyster sauce and stir to combine. Cook for one to two minutes until reduced. Stir the Thai Basil and remove from heat.
- Divide the rice and pork evenly between plates.
- Enjoy!
Notes!
Leftovers:
Refrigerate in an airtight container for up to three days.
Gluten-Free:
Use a gluten free oyster sauce.
Additional Toppings:
Add mushrooms and other veggies such as peas, asparagus or bok choy. Add a fried egg.
To make it vegan:
Use crumbled tofu, a vegan oyster sauce and omit the fish sauce.
No Thai Basil?
Use baby spinach or cilantro instead.
