Inspired by my favourite Thai dish, Pad Kra Pao, this is as good as meal prep gets. Ready in under 30 minutes and the flavour gets better the longer you leave it. Plus there’s barely any chopping (only the broccoli, but that’s easy.
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Serves
4
Jasmine Rice
Vegetable Oil
Chicken Mince
Tenderstem Broccoli
Chicken Stock
Thai Basil
Egg
FOR THE SAUCE:
Shallot
Red Chilli
Garlic Clove
Sriracha
Fish Sauce
Oyster Sauce
Dark Soy Sauce
Caster Sugar
Serves
4
Jasmine Rice
Vegetable Oil
Chicken Mince
Tenderstem Broccoli
Chicken Stock
Thai Basil
Egg
FOR THE SAUCE:
Shallot
Red Chilli
Garlic Clove
Sriracha
Fish Sauce
Oyster Sauce
Dark Soy Sauce
Caster Sugar
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Cook the rice following packet instructions.
Step 2.
Make the sauce: Add all the ingredients to a food processor and blend until smooth (don’t worry too much, some texture is nice). Set aside.
Step 3.
Stir-fry time: Place a large pan or wok over a high heat and add the vegetable oil. Once hot add the chicken mince and cook it for 3 mins, breaking it up into small pieces with a wooden spoon as you go. Add the sauce and cook for another 2-3 mins.
Step 4.
Chop the broccoli up into bite-sized pieces. Add the broccoli and chicken stock to the pan and cook for 3-4 mins or until most of the moisture has evaporated. Add the basil leaves and toss through to wilt.
Step 5.
For the eggs, either boil them for 7 mins then peel and store them in the fridge until serving, or fry them fresh each time you eat a portion. Nothing beats a crispy fried egg.
Step 6.
To store the portions, divide the rice evenly between containers and top with the chicken mince. Keep in the fridge for up to 4 days. Reheat in the microwave for 3 mins or until piping hot.
Step 7.
To serve, transfer the reheated rice and chicken to a plate and finish with an egg, a lime wedge and some sriracha, if you like.
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