INGREDIENTS:
- 1 cup sweet rice
- 1 to 2 inches fresh ginger, peeled and thinly sliced or minced
- 6 to 7 cups water
- 2 cups shredded cooked chicken
- 1 small onion, thinly sliced
- 1 tablespoon Thai Kitchen Fish Sauce - gluten free
- 2 cloves garlic, minced
- 1 tablespoon oil
- 4 green onions, sliced
- ½ cup Baken-Ets Chicharrones Traditional Fried Pork Skins , crushed- gluten free
- 4 hardboiled eggs, peeled and halved
- salt and pepper
INSTRUCTIONS:
- Heat oil in a large pot. Add garlic, onion, ginger. Cook until fragrant. Add the chicken and cook briefly. Add rice then water and bring to a boil. Add fish sauce and season with salt and pepper. Lower the heat and simmer until rice is cooked stirring occasionally making sure the rice does not stick at the bottom of the pot.
- Place rice mixture to 4 bowls and top with green onions, chicharrones, and hardboiled eggs. Enjoy!
