Rice dishes
Thai basil pork with jasmine rice & fried eggs
Garlicky pork mince and green beans stir-fried with chilli, oyster sauce and plenty of basil, served over jasmine rice with a crisp fried egg.
- 35 min · 15 min hands-on
- Serves 4
- Wok or large frying pan, non-stick frying pan, medium saucepan with lid
- Contains pork, egg, fish, mollusc, soy, wheat, gluten, chilli
- Complete meal
One serve gives you
Daily needs: Female 31–50- Protein 41 g · 25%
- Carbs 66 g · 41%
- Fat 25 g · 34%
- Fibre 5 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Ingredients
Weights for 4 servings. Per-serve nutrition stays the same.
- 300 g
- 450 g
- 25 g
- 20 g
- 8 g
- 8 g
- 60 g
- 25 g
- 500 g
- 20 g
- 8 g
- 150 g
- 250 g
- 150 g
- 30 g
- 200 g
Check product labels and cross-contact. Ingredient notes are not an allergy-safety guarantee.
Method
5 steps · about 35 min- Rinse the jasmine rice until the water runs almost clear. Put it in a medium saucepan with the 450 g water, bring to the boil, stir once, then cover and cook on the lowest heat for 12 minutes. Turn off the heat and leave covered for 10 minutes.
- Meanwhile, stir the oyster sauce, reduced-salt soy sauce, fish sauce, brown sugar and the 60 g water together in a small jug. Have the garlic, chilli, onion, green beans and capsicum ready by the stove, because the stir-fry moves quickly.
- Heat 15 g of the canola oil in a wok or large frying pan over high heat. Add the pork mince, press it flat and leave it for 2 minutes to brown, then break it up and stir-fry for 4–5 minutes until no pink remains and it reaches 71°C. Push it to one side, add the garlic and chilli for 30 seconds, then add the onion, green beans and capsicum and stir-fry for 3–4 minutes until the beans are bright green and tender-crisp.
- Pour in the sauce and toss for 1–2 minutes until it bubbles and clings to the pork, with very little liquid left in the wok. Take it off the heat and stir through the basil leaves until they just wilt.
- Heat the remaining 10 g oil in a non-stick frying pan over medium-high heat. Fry the eggs for 3–4 minutes, spooning hot oil over the whites, until the whites are set and the edges are crisp; cook the yolks until firm for anyone pregnant, very young, elderly or unwell. Fluff the rice, divide it between four bowls and top with the pork and a fried egg each.
Add optional toppings or substitutions to your saved copy to include them in the calculation.
One serve gives you
Daily needs: Female 31–50- Protein 41 g · 25%
- Carbs 66 g · 41%
- Fat 25 g · 34%
- Fibre 5 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Calculation limitations
- Further heating in this recipe is not covered by the food record or a reviewed cooking factor. Reported contributions remain estimates.
Every nutrient, and where it comes from
152 nutrients and food components, and the ingredients that supply each one.
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Every vitamin, mineral, fat, sugar and amino acid in this recipe, per serve or for the whole batch, and which ingredients supply each one. Free, no card needed.
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About this recipe and its sources
Editorially reviewed for ingredient-method agreement, flavour structure, moisture control, practical timings and food-safety cues. Compound products and cross-contact remain label-dependent.
MorselMetrics kitchen ideas · MorselMetrics original recipe content
Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.
Calculation assumptions & recipe adaptations
Estimated from weighed edible ingredients using existing source-backed food records. Cooking changes without a supported model remain unadjusted; unknown nutrient values remain unknown.
- Jasmine rice, uncooked: Whole-recipe edible weight.
- Tap water for the rice: Whole-recipe edible weight.
- Oyster sauce: Whole-recipe edible weight.
- Reduced-salt soy sauce: Whole-recipe edible weight.
- Fish sauce: Whole-recipe edible weight.
- Brown sugar: Whole-recipe edible weight.
- Water for the sauce: Whole-recipe edible weight.
- Canola oil, divided: Whole-recipe edible weight.
- Pork mince: Whole-recipe edible weight.
- Garlic, finely chopped: Whole-recipe edible weight.
- Long red chilli, finely chopped: Whole-recipe edible weight.
- Brown onion, sliced: Whole-recipe edible weight.
- Green beans, cut into 3 cm lengths: Whole-recipe edible weight.
- Red capsicum, sliced: Whole-recipe edible weight.
- Thai or sweet basil leaves: Whole-recipe edible weight.
- Eggs, 4 × about 50 g without shell: Whole-recipe edible weight.
AFCD attribution, data & methods
Food matches used for nutrition
- Jasmine rice, uncooked: Rice, white, uncooked
- Tap water for the rice: Water, tap
- Oyster sauce: Sauce, oyster, commercial
- Reduced-salt soy sauce: Sauce, soy, commercial, reduced salt
- Fish sauce: Sauce, fish, commercial
- Brown sugar: Sugar, brown
- Water for the sauce: Water, tap
- Canola oil, divided: Oil, canola
- Pork mince: Pork, mince, untrimmed, raw
- Garlic, finely chopped: Garlic, peeled, fresh, raw
- Long red chilli, finely chopped: Chilli (chili), red, raw
- Brown onion, sliced: Onion, mature, brown skinned, peeled, raw
- Green beans, cut into 3 cm lengths: Bean, green, fresh, raw
- Red capsicum, sliced: Capsicum, red, fresh, raw
- Thai or sweet basil leaves: Basil, green, fresh, raw
- Eggs, 4 × about 50 g without shell: Egg, chicken, whole, raw