Spicy Thai Basil Chicken (Pad Kra Pao) with Fried Egg (Paleo)

Ingredients

• 1 lb Ground chicken
• 1 cup Thai basil
• 3 tbsp Coconut aminos
• 1 tbsp Fish sauce
• 1 tbsp Chili garlic sauce
• 4 cloves Garlic
• 1/2 medium Onion
• 4 large Eggs
• 4 cups Cauliflower rice

Instructions

1. 1Heat 1 tablespoon of coconut oil (not listed, assuming it's a cooking fat) in a large skillet or wok over medium-high heat, about 375°F (190°C). Add the 1 lb of ground chicken and cook, breaking it up with a spoon, until it is browned and no longer pink, about 5-7 minutes.
2. 2Add the 4 cloves of minced garlic and the 1/2 chopped onion to the skillet. Cook, stirring constantly, until the garlic is fragrant and the onion is softened, about 1-2 minutes.
3. 3Pour in the 3 tablespoons of coconut aminos, 1 tablespoon of fish sauce, and 1 tablespoon of chili garlic sauce. Stir everything together and cook for 2 minutes, allowing the sauce to thicken slightly.
4. 4Add the 1 cup of Thai basil leaves to the skillet. Stir gently until the basil wilts into the chicken mixture, which should take about 30-60 seconds.
5. 5While the chicken mixture is finishing, fry the 4 large eggs in a separate skillet to your desired doneness. For a runny yolk, cook for 2-3 minutes per side over medium heat.
6. 6Divide the 4 cups of cauliflower rice among four plates. Spoon the spicy Thai basil chicken mixture over the cauliflower rice. Top each serving with one of the fried eggs.

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