Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Thai-Style Turkey with Fried Eggs
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 570
- Total Fat
- 28 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 270 milligrams
- Sodium
- 745 milligrams
- Carbohydrates
- 44 grams
- Dietary Fiber
- 3 grams
- Sugar
- 4 grams
- Protein
- 33 grams
Based on the popular Thai stir-fry dish pad krapow, this recipe is quick to put together and makes for a satisfying meal served with rice and a fried egg. It is most commonly made with chicken, but we use turkey in this version; pork, beef or even crumbled tofu would also work well. Holy basil is traditionally used in this dish but can be hard to find, so we recommend using whatever basil you have — and lots of it.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 570
- Total Fat
- 28 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 270 milligrams
- Sodium
- 745 milligrams
- Carbohydrates
- 44 grams
- Dietary Fiber
- 3 grams
- Sugar
- 4 grams
- Protein
- 33 grams
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Cook the rice as the label directs. Fluff with a fork and keep covered until ready to use.
- Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Crack 4 eggs into the skillet. Reduce the heat to medium, partially cover and cook until the whites are set and browned around the edges and the yolks are still runny, 2 to 3 minutes. Transfer the eggs to a large plate. Reserve the skillet.
- Stir 2 tablespoons water, the oyster sauce, soy sauce, fish sauce and sugar in a small bowl until the sugar is dissolved. Heat the remaining 2 tablespoons vegetable oil in the skillet over medium-high heat. Stir in the garlic and chiles and cook, stirring, 15 seconds. Add the turkey and cook, breaking up the meat, until no longer pink and the pan is dry, 4 to 5 minutes. Add the oyster sauce mixture and the green beans; stir until the beans are crisp-tender, 2 to 3 minutes. Stir in the basil to wilt.
- Divide the rice and ground turkey mixture among plates or shallow bowls. Top with the fried eggs.
Looking for Something Else?
Related Pages
- Tomato Grits with Fried Eggs
- Rice Bowls with Fried Eggs
- Sausage-Provolone Patties With Fried Eggs
- Root Vegetable Salad with Fried Eggs
- Chicken Chilaquiles With Fried Eggs
- Lentils with Fried Eggs
- Teriyaki Pancakes with Broccoli, Sausage and...
- Heavy Cream Fried Eggs
- Warm Sesame Noodles with Asparagus and Fried Eggs