Heat the curry paste in the Mei Kitchen wok. Add the coconut cream.
Mix well with the washed rice, fish balls, and chestnuts.
Arrange the enoki mushroom and sausage according to your liking. You can also stir fry together with the curry paste in #1.
Add salt, pepper, and water.
Cover with the wooden lid and let it cook for 30 minutes. Meanwhile, don’t stir or touch it.
Add an egg in the middle and cover with the lid for another 5 minutes, or you can also make a sunny side up and put it on the top of the rice.
Serve in the wok. It looks amazing on the dining table. Enjoy!