Thai Basil Chicken (Pad Krapow Gai)

Steps

1. Start the rice. Bring the rinsed rice and water to a boil, cover, and drop to low for 18 minutes. Take it off the heat and let it steam, covered, 10 minutes.
2. Make the cucumber salad. Smash the cucumber with the flat of a knife and break it into bite-size chunks. Toss with the salt, let it sit 10 minutes, then drain. Toss with the vinegar, sugar, fish sauce, garlic, chili and cilantro. Keep cold.
3. Prep the stir-fry. Chop the chicken small; it chops cleaner slightly firm from the fridge. Mince the garlic and chilies together, or pound them to a rough paste. Slice the onion, pick the basil leaves, and stir the sauce ingredients together.
4. Fry the eggs. Heat a 12 in cast iron over medium-high with the egg oil. Fry the eggs until the edges are brown and crisp and the yolks are still runny, 2–3 minutes. Set aside.
5. Bloom the aromatics. Raise the heat to high and add the 1½ tbsp oil. Add the garlic-chili mix and stir 20–30 seconds until fragrant, without browning.
6. Cook the chicken. Add the chicken and spread it out. Let it sit 1 minute, then stir-fry 3–4 minutes until no pink remains. Cook in two batches if the pan is crowded. Add the onion for the last minute.
7. Sauce and basil. Pour in the sauce and toss 1–2 minutes until it reduces to a glossy coating. Take the pan off the heat, add the basil and toss until it just wilts.
8. Plate. Rice, then the chicken, with a fried egg on top and cucumber salad on the side.