Put the rice in a sieve and wash well under cold running water. Put the rice in a heavy-based pan with 1.5 litres (2 1/2 pts) 6 1/4 cups boiling water. Return to the boil, then simmer uncovered, for 8 - 10 minutes; drain well. Spread out the grams on a tray and leave to cool.

Heat a wok until hot, add 30 ml ( 2 tbsp) of the oil and swirl it around. Add the onion and red pepper and stir-fry for 1 minute.

Add the chicken cubes, garlic, curry paste and spices and stir-fry for 2 - 3 minutes.

Reduce the heat to medium, add the cooled rice, fish sauce and seasoning. Stir-fry for 2 - 3 minutes until the rice is very hot.

Make a well in the centre of the rice and add the remaining oil. When hot, add the beaten eggs, leave to cook for about 2 minutes until lightly set, then stir into the rice.

Scatter over the fried basil leaves and serve at once.