Thai Pork & Basil Stir Fry (Pad Gaprow)
4 serves · High protein · Quick & easy
Your new go-to midweek dinner. Pork mince, two types of chilli, holy basil, and a crispy fried egg — 38g protein, big on fibre, and ready in under 25 minutes.
Calories: ~750kcal · Protein: ~32g · Carbs: ~48g · Fat: ~48g · Fibre: ~8g
Watch me make it below!
Ingredients
Method
Cook the rice per packet instructions. Keep warm while you prep everything else.
Mix the sauce: combine the oyster sauce, fish sauce, soy sauce and brown sugar in a small bowl. Stir and set aside.
Heat the vegetable oil in a wok over high heat until smoking. Add the garlic and both chillies. Stir fry for 1 minute until fragrant — the bird's eye chillies bring the heat, the long red chillies bring the colour.
Add the pork mince and stir fry for 3–4 minutes, breaking it up as you go. Let it catch on the wok slightly for caramelised, crispy bits — don't stir constantly. Cook until almost done.
Add the gai lan stems and pour over the sauce. Toss everything together and stir fry for 2–3 minutes until the stems are just starting to soften.
Add the gai lan leaves and toss through for 30 seconds until just wilted. Remove from heat and add the basil leaves — toss until wilted into the dish. The residual heat does the work.
In a separate pan, heat a little oil over high heat. Fry the eggs one at a time for 1–2 minutes until the whites are crispy and golden at the edges but the yolk is still runny.
Spoon rice into bowls, top with the pork mixture and finish with a crispy fried egg. Serve immediately.
🔥 Hot Tips
Get your wok really hot: We're talking smoking before anything goes in. This is what gives you that authentic street food flavour.
Two chilli trick: Bird's eye = heat, long red = colour and sweetness. Use both.
Don't skip the crispy bits: High heat, minimal stirring. That's what gives you the golden caramelised pork.
Gai lan prep: Stems in with the sauce, leaves in at the end with the basil.
Holy basil vs Thai sweet basil: Both work — grab Thai sweet basil from Woolies or your local Asian grocer.
Meal prep: Pork mixture keeps for 4 days. Fry the eggs fresh each time.
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