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Thai Basil Ground Turkey Rice Bowls with Fried Eggs

Thai basil ground turkey rice bowls with fried eggs pair fluffy jasmine rice with savory, quickly cooked turkey and a crisp-edged fried egg. Fresh Thai basil stirred in at the end keeps its fragrant flavor bright.
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Prep Time 10 minutes
Cook Time 26 minutes
Standing 10 minutes
Total Time 46 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

For the rice
  • 1.5 cups jasmine rice
  • 2.25 cups water
For the turkey and fried eggs
  • 3 tablespoons neutral oil divided
  • 4 cloves garlic minced
  • 2 Thai chiles thinly sliced
  • 1 pound ground turkey
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 2 tablespoons water
  • 1 cup Thai basil leaves loosely packed
  • 4 eggs large

Equipment

  • 1 2-quart saucepan
  • 1 12-inch skillet

Method
 

Cook the rice
  1. Rinse the jasmine rice in a fine-mesh sieve until the water runs mostly clear.
  2. Put the rice in a 2-quart saucepan with the water.
  3. Bring the rice and water to a boil.
  4. Cover, reduce the heat to low, and cook for 15 minutes.
  5. Remove from the heat and let stand, covered, for 10 minutes.
  6. Fluff the rice with a fork.
Make the turkey
  1. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat.
  2. Add the garlic and chiles and cook for 30 seconds, stirring.
  3. Add the ground turkey and cook for 5 to 7 minutes, breaking it up with a spoon, until browned and it reaches 165°F.
  4. Stir in the oyster sauce, fish sauce, soy sauce, sugar, and water, and cook for 1 minute.
  5. Remove the skillet from the heat and stir in the Thai basil until wilted.
Fry the eggs and serve
  1. Transfer the turkey mixture to a plate.
  2. Heat the remaining 2 tablespoons oil in the skillet over medium heat.
  3. Crack in the eggs and fry for 2 to 4 minutes, until the whites are set and the edges are crisp.
  4. Divide the rice and turkey among four bowls and top each with a fried egg.

Notes

Stir in the Thai basil off the heat to help preserve its fresh aroma. Refrigerate leftovers for up to 3 days; freezer storage is fine. For a gluten-free swap, use gluten-free soy sauce and gluten-free oyster sauce.