Gapao Rice (Pad Krapao)

Name: Gapao Rice (Pad Krapao)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: ½ lb ground pork ((or use other ground meat; or tofu crumbles for vegetarian)); ½ onion ((small)); ¼ red bell pepper ((seeds removed)); 1 –2 bird's eye chili (Thai chili); 3 cloves garlic; 10 basil leaves ((ideally holy basil, otherwise Italian basil tastes most similar; plus more for garnish)); 1 Tbsp neutral oil; 2 fried eggs; 2 servings cooked Japanese short-grain rice; 1½ Tbsp soy sauce; ½ Tbsp oyster sauce; 2 tsp fish sauce; 1½ tsp sugar; 2 Tbsp water

Gapao Rice is the Japanese name for the Thai dish pad krapao, a bold basil pork stir-fry served over rice and topped with a fried egg. This Japanese adaptation of the famous street food is quick to prepare and made in one pan. It's a flavorful rice bowl that's perfect for an easy weekni...

⏱️ 15 min 🔪 Prep: 5 min 🔥 Cook: 10 min 📊 Easy 👁️ 4 views

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Foto: Just One Cookbook

Ingredients

2 servings

½ lb ground pork ((or use other ground meat; or tofu crumbles for vegetarian))
½ onion ((small))
¼ red bell pepper ((seeds removed))
1 –2 bird's eye chili (Thai chili)
3 cloves garlic
10 basil leaves ((ideally holy basil, otherwise Italian basil tastes most similar; plus more for garnish))
1 Tbsp neutral oil
2 fried eggs
2 servings cooked Japanese short-grain rice
1½ Tbsp soy sauce
½ Tbsp oyster sauce
2 tsp fish sauce
1½ tsp sugar
2 Tbsp water

Steps

Gather all the ingredients.
Mix the 1½ Tbsp soy sauce, ½ Tbsp oyster sauce, 2 tsp fish sauce, 1½ tsp sugar, and 2 Tbsp water in a small bowl. Set aside.
Cut ½ onion into 1/2-inch slices, then cut crosswise to dice.
Cut ¼ red bell pepper into ½-inch strips, then cut crosswise to dice.
Slice 1–2 bird's eye chili (Thai chili) and remove most of the seeds. Mince 3 cloves garlic now, or add it directly into the frying pan later using a garlic press, as I did.
Preheat a frying pan over medium heat. When it's hot, add 1 Tbsp neutral oil. Then, add 3 cloves garlic (I used a garlic press).
Add the chili and sauté with the garlic until fragrant. Add ½ lb ground pork and cook, breaking up the chunks with a spatula.
Cook until the meat is no longer pink, then add the onion. Stir and cook until the onion is translucent.
Add the bell pepper and cook until tender.
Pour in the seasonings and stir to combine. Simmer until the sauce reduces a bit.
Turn off the heat and add 10 basil leaves.
Divide 2 servings cooked Japanese short-grain rice on individual plates and serve the pork mixture on top. Place the 2 fried eggs on top and garnish with basil leaf.
Store the pork and rice in separate airtight containers and keep in the refrigerator up to 3 days or in the freezer up to 3–4 weeks.