Basil Thai Chicken with Eggs

• 1 lb  ground chicken (other ground meat works, too)
• 4 to 6 chilies, chopped
• 3 cloves garlic, smashed
• 1 cup cooked Sushi Rice
• 1/2 yellow onion
• 1 Cup basil leaves
• Lime slices for garnish
• Sesame Seeds for garnish
• 3 Tablespoons sesame oil

Sauce:

• 2 Tablespoons soy sauce
• 1/2 teaspoon fish sauce
• 1 teaspoon sugar

1. Prepare the sushi rice according to package directions. Set aside.
2. In a small bowl, whisk the sauce ingredients. Set aside.
3. Cook the chicken. Heat a tablespoon of sesame oil in a large sauté pan over high heat. Add the chicken and sauté for 3-5 minutes until the chicken reaches an internal temperature of 165°F. Set aside.
4. Cook the vegetables. In the same pan, use the remaining tablespoon of oil to saute the chilies, onions, and garlic for 3-5 minutes, until soft. Stir in chicken and set aside.
5. Cook the eggs. In the same pan, add last tablespoon of oil and cook the eggs sunny side up
6. Arrange rice on platter, topped with chicken and vegetables.  Top with eggs.
7. Serve with a garnish of lime slices, sesame seeds, basil and Sky Valley Green Sriracha.