Chicken fried rice with ginger, garlic, coconut, kaffir lime leave, turmeric and lemomgrass

Ingredients

• 2 cup of uncooked rice, cooked with 2 slices of ginger, fluffed
• 150g chicken mince or diced chicken thigh pieces
• 2 eggs
• Homemade turmeric and lemongrass paste (see below)
• 3 tbsp. of desiccated coconut
• 1/2 cup of frozen peas, blanched
• 1 tsp sesame oil
• salt and pepper to taste
• cooking oil
• some fried shallot, to garnish (optional) 
• 1 chili, deveined, sliced, to garnish (optional)

Homemade turmeric paste

• 1 large onion, diced
• 2 clove of garlic, minced
• 1 tsp fresh ginger, minced
• 2 tsp fresh turmeric, minced
• 2 tsp fresh lemongrass (white part only), finely minced
• 1 small chili, deveined, sliced (optional)
• 3 kaffir lime leave, deveined, very thinly sliced
• cooking oil

Method

• Heat up the cooking oil in a frying pan, sauté the onion briefly; add the remaining ingredients, sauté until aromatic, remove from heat to cool; blend in a blender to form a thick paste (add a little more oil if required).

Fried rice

• Heat up some cooking oil in a frying pan, scramble the eggs; break the scramble eggs into small chunks; transfer to a plate
• Heat up some cooking oil in a frying pan; add chicken and sauté until browned; add some turmeric paste (quantity to taste), stir fry until the chicken is cooked; add rice, eggs, peas and sesame oil, break up any chunks, mix well; add desiccated coconut and mix well; season with salt and pepper
• Transfer to a serving plate, garnish with sliced chili and fried shallot.