Name: thai basil pork bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tbsp sesame oil (or olive oil ); 3-4 green onions; 2 cloves of garlic; 1 lb ground pork (or chicken or turkey); 2 cups fresh basil (loosely packed); 2 tbsp oyster sauce; 2 tbsp fish sauce; 1 tbsp brown sugar; 1/2 tsp red chili flakes (optional); 2 eggs; sesame seeds; 1 cup jasmine rice; 1 1/2 cups water; 3/4 cups white vinegar (or apple cider vinegar); 1/4 cup sugar; 1 tsp salt; 4-5 large carrots; 2 medium cucumbers

last updated on October 30, 2026

This Thai basil pork bowl has been a long time favorite of mine. It comes together in 20 minutes and is the perfect weeknight bowl. It’s got rice, flavorful meat, pickled vegetables, and a fried egg. What more could you need?

When I was a teenager my family made this dish a lot. It’s such a good quick meal that is also really filling and healthy. The pickled vegetables are optional, but I highly recommend them. They add freshness and brightness, and an acidity that is needed. If you’ve never made quick pickled vegetables before, it couldn’t be easier. You’ll bring water, vinegar, sugar, and salt (measurements are below) to a boil, then pour it over cut carrots and cucumbers. Stick them in the fridge for 30-60 minutes and you’ll have delicious pickled vegetables. I like to double the recipe below so I have extra and can have them in my fridge for quick snacking.

ingredients needed for this thai basil pork bowl

thai basil pork

1 tbsp sesame oil
3-4 green onions
2 cloves of garlic
1 lb ground pork (or chicken or turkey)
2 cups fresh basil, loosely packed
2 tbsp oyster sauce
2 tbsp fish sauce
1 tbsp brown sugar
1/2 tsp red chili flakes (optional)
2 eggs
sesame seeds
1 cup jasmine rice

pickled vegetables

1 1/2 cups water
3/4 cups white vinegar (or apple cider vinegar)
1/4 cup sugar
1 tsp salt
4-5 large carrots
2 medium cucumbers

other recipes you will love

Ingredients

thai basil pork

1 tbsp sesame oil or olive oil
3-4 green onions
2 cloves of garlic
1 lb ground pork or chicken or turkey
2 cups fresh basil loosely packed
2 tbsp oyster sauce
2 tbsp fish sauce
1 tbsp brown sugar
1/2 tsp red chili flakes optional
2 eggs
sesame seeds
1 cup jasmine rice

pickled vegetables

1 1/2 cups water
3/4 cups white vinegar or apple cider vinegar
1/4 cup sugar
1 tsp salt
4-5 large carrots
2 medium cucumbers

Instructions

Begin by pickling the vegetables. Either shred the carrots and cucumbers with a box grater, or thinly slice them using a mandolin or vegetable peeler. Transfer it all to a paper towel for some of the excess water to come off.
Add the water, vinegar, sugar, and salt to a pot over medium heat. Once the mixture starts boiling turn off the heat. Transfer the carrots and cucumbers to a large glass jar or bowl. Carefully pour the hot vinegar mixture over the vegetables. Cover and transfer to the fridge. Let the vegetables cool for at least 30 minutes or for several hours.
Cook the jasmine rice according to package instructions.
Now make the pork (or chicken or turkey). Begin by prepping the ingredients. Thinly slice the green onions and mince the garlic. Add the oyster sauce, fish sauce, brown sugar, and red chili flakes (optional) to a bowl and stir to combine, then set aside.
Add the sesame oil to a large pan over medium heat. Add the white section (the bottom half) of the green onions to the pan. Stir and cook for 2-3 minutes. Add the garlic and cook an additional minute.
Add the ground pork. Use a spoon or spatula to break the pork into smaller pieces. Continue to cook until the pork is mostly cooked through, about 5-7 minutes. If there is a lot of excess oil from the meat, feel free to drain it off.
Add the oyster sauce mixture, stirring until all the meat is well coated. Add the fresh basil (if there are any really large leaves, just tear them in half) and stir until it has started to wilt. Turn off the heat and set aside.
Add a drizzle of olive oil (or sesame oil) to a small frying pan over medium heat. Cook the eggs sunny side up: crack in both eggs and cook until the egg whites are just set but the egg yolks are still runny.
To plate, add a scoop of rice, then top with the pork mixture, pickled carrots and cucumbers, and a fried egg. Add the remaining green onions and sesame seeds. Enjoy!

What’d you think? I’d love to hear your thoughts or if you have any questions!