Thai Basil Chicken (Pad Krapow)

From the garden

• 2 cups fresh basil leaves, packed — holy or Thai basil is traditional; sweet basil still makes a great version
• 4 cloves garlic, roughly chopped
• 2 fresh hot chiles (Thai bird or serrano), thinly sliced — use one for mild heat
• 2 small shallots, sliced

From the pantry

• 1¼ lb boneless, skinless chicken thighs, chopped into small pieces, almost minced
• 1½ tbsp fish sauce
• 2 tbsp soy sauce
• 2 tsp sugar
• 2 tbsp vegetable oil
• 1½ cups jasmine rice — steamed, for serving
• 4 eggs (optional) — for crispy fried eggs on top

1. Steam the rice first — the stir-fry takes minutes once the pan is hot. Stir the fish sauce, soy sauce, sugar, and 2 tablespoons of water together and set by the stove.
2. Pound or chop the garlic, chiles, and shallots together into a rough paste. Heat the oil in a wok or large skillet over high heat until shimmering and fry the paste 30–45 seconds, until intensely fragrant but not browned.
3. Add the chopped chicken and spread it out. Let it sear 1 minute, then stir-fry 3–4 minutes, breaking it up, until cooked through with browned edges — small pieces and high heat mean it's safely past 165°F when no pink remains and the juices run clear.
4. Pour in the sauce and toss 1–2 minutes until it bubbles down to a glaze that clings to the meat.
5. Kill the heat and fold in all the basil at once; it will collapse and perfume the whole pan in about 20 seconds. Serve immediately over rice, topped if you like with an egg fried crisp-edged in a slick of hot oil.