Thai Basil Pork Stir-Fry with Brown, Red & Wild Rice

Our Brown, Red & Wild Rice adds nutty flavour and hearty texture to this vibrant Thai basil pork stir-fry. Served with a crispy fried egg, fresh cucumber and plenty of herbs, it's a quick, flavour-packed meal that's perfect for busy weeknights.
Written by Liv Howard
Thai Basil Pork Stir-Fry with Brown, Red & Wild Rice
Ingredients
  • 2 tbsp rapeseed oil, plus extra if needed
  • ½ red onion, finely chopped
  • 2 chillies, finely chopped
  • 5 garlic cloves, minced
  • 500g pork mince
  • 125g pak choi, roughly chopped
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tsp caster sugar
  • 30ml chicken stock
  • 20g Thai basil
  • 1 pouch Merchant Gourmet Brown, Red & Wild Rice
  • 2 eggs
  • 2 spring onions, thinly sliced
  • ¼ cucumber, sliced
  • Sesame seeds, to serve
  • Extra chilli and Thai basil, to serve (optional)
  1. In a small bowl, mix together the soy sauce, oyster sauce, fish sauce and caster sugar.
  2. Heat the rapeseed oil in a large frying pan or wok over a medium heat. Add the onion, chilli and garlic and cook for 2 minutes until fragrant.
  3. Increase the heat and add the pork mince, breaking it up with a spoon. Cook for 4–5 minutes until browned.
  4. Add the pak choi and cook for 1–2 minutes until beginning to soften.
  5. Pour in the prepared sauce and chicken stock. Simmer for a few minutes until the sauce thickens slightly.
  6. Stir through the Thai basil and remove from the heat.
  7. Heat the Merchant Gourmet Brown, Red & Wild Rice according to the packet instructions.
  8. Meanwhile, fry the eggs until the edges are crisp and golden.
  9. Divide the rice between bowls and spoon over the Thai basil pork.
  10. Top with the fried eggs, spring onion, cucumber and sesame seeds. Finish with extra chilli and Thai basil, if desired.

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