Step 1

Mix the chicken, cornstarch, soy sauce, and rice wine together and let marinate for 20 minutes.

Step 2

Heat 2 tablespoons of oil over medium-high heat and cook the chicken until lightly browned. Save 2/3 of it for the fried rice and finely chop the rest for the sauce.

Step 3

Heat the remaining 2 tablespoons of oil over medium-high heat in a large pan and add the beaten eggs. Immediately add the rice and mix to coat. Once the rice is heated through, add the scallions, salt, and white pepper to taste. Add the reserved chicken and mix until even. Remove from heat and set aside.

Step 4

Use a small blender to puree the oil, shallot, and garlic cloves. Mix with the grated ginger and butter and cook over medium heat in a saucepan for a few minutes until very fragrant. Add the curry powder, onion powder, coconut, and flour continue to cook for a few more minutes to toast the spices. Whisk in the coconut milk and water and bring to a boil. Simmer for 5-7 minutes until thickened. Stir in the chopped chicken and 1 cup of the cheese.

Step 5

Preheat the broiler. Transfer the fried rice to a buttered casserole dish or oven safe pan. You can also use multiple smaller dishes. Pour the curry sauce over the rice and top with the remaining 1/2 cup of shredded cheese. Broil for a few minutes until browned in spots and bubbly. Serve immediately.