Ingredients

Instructions

  1. Add the rice to boiling water, then simmer for 15 minutes.
  2. Let sit 5 minutes then fluff, Once cool, cover and chill overnight.
  3. Put the chicken in a pan, add the coconut milk and cream, cilantro roots, lime zest and chile.
  4. Bring to a boil then simmer 10 minutes, until chicken is tender.
  5. Remove from heat, stir in the fresh basil and fish sauce.
  6. Next heat the oil in wok.
  7. Sir fry the rice for 3 minutes.
  8. Pour in the egg and stir until well cooked.
  9. Plate the rice, garnish with the chives and top with the chicken coconut sauce.
  10. Enjoy.