Thai Pad Krapow Moo (Easy Rice Cooker Version)

Traditional Pad Krapow Moo requires high-heat stir-frying, but if you don't want to babysit the stove or worry about oil splattering, you can make a delicious, rice-stealing dish packed with meaty aroma using a rice cooker. Main Ingredients: 300g ground pork, half an onion (diced), 1 small tomato (diced, for sweetness and acidity), a large handful of Thai basil, minced garlic. Seasonings: 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1 tbsp lemon juice (add chili or Thai chili paste to taste if you like it spicy). Steps: In a ceramic bowl or deep dish that can go into a rice cooker, mix the ground pork, diced onion, diced tomato, and all seasonings (except Thai basil). Pour 1 cup of water into the outer pot of the rice cooker, place the container with the pork inside, and press the start button. Once the rice cooker finishes, immediately open the lid and stir in a generous amount of Thai basil while it's hot (let the residual heat infuse the aroma). Finally, drizzle with lemon juice and mix. A plate of savory, slightly sour Pad Krapow Moo that's incredibly good with rice is complete!