1.Salt your water and cook the rice and diced red chile in boiling water for 12-15 minutes, drain well, then let cool and chill overnight.
2. Put the chicken into a pan and cover with the coconut milk. Add the creamed coconut, cilantro roots, lemon rind, and chile, and bring to a boil. Let simmer for 8-10 minutes, until the chicken is tender. Remove from the heat. Stir in the basil and soy sauce.
3. Meanwhile, heat the oil in a wok and stir-fry the rice for 2-3 minutes. Pour in the eggs and stir until they have cooked and mixed with the rice. Line 4 small ovenproof bowls or ramekins with plastic wrap and pack with the rice. Turn out carefully onto serving plate and remove the plastic wrap. Garnish with long chives and sprigs of cilantro. Serve with the chicken.
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|Serving Size: 1 Serving (533g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 341 (58%)|
|Amt Per Serving||% DV|
|Total Fat 37.9g||51 %|
|Saturated Fat 21.7g||108 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 106.3mg||33 %|
|Sodium 1105.3mg||38 %|
|Potassium 1454mg||38 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 12.5g|
|Protein 49.3g||70 %|
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Calories per serving: 583
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