1. In a casserole, heat oil. Sauté garlic, onion and ginger.
2. Add chicken and cook until meat turns white.
3. Add rice and fish sauce. Stir well. Add water. Cover and let simmer over medium heat until rice is fully cooked, Adjust seasoning. Let simmer for another 5 minutes. Remove from heat then sprinkle kasubha.
4. Serve hot and top with chopped spring onions, fried garlic and egg.
Makes 6 to 8 servings.