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Export 14 ingredients for grocery delivery
Step 1
Place rice, coconut milk, 2 cups (500ml) water and 1/2 teaspoon salt in pan over medium heat. Bring to a simmer, then reduce heat to low, cover and cook for 10 minutes. Remove from heat and stand, covered, for 10 minutes, then fluff up with a fork.
Step 2
Meanwhile, heat 1 tablespoon oil in a non-stick frypan over medium heat. Pour the egg into the pan, swirling to coat the base in a thin layer. Cook for 1-2 minutes until set, then invert onto a board. Roll omelette up and thinly slice.
Step 3
Add the remaining 1 tablespoon oil to the pan, then add chilli, garlic, kaffir lime leaves and half the spring onion. Cook, stirring, for 1 minute or until softened, then add the rice, soy sauce, omelette, trout and coriander. Toss to combine.
Step 4
Divide among bowls and serve with fried Asian shallots, toasted coconut, lime wedges and remaining spring onion.
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