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Cook the rice following packet instructions.
Make the sauce: Add all the ingredients to a food processor and blend until smooth (don’t worry too much, some texture is nice). Set aside.
Stir-fry time: Place a large pan or wok over a high heat and add the vegetable oil. Once hot add the chicken mince and cook it for 3 mins, breaking it up into small pieces with a wooden spoon as you go. Add the sauce and cook for another 2-3 mins.
Chop the broccoli up into bite-sized pieces. Add the broccoli and chicken stock to the pan and cook for 3-4 mins or until most of the moisture has evaporated. Add the basil leaves and toss through to wilt.
For the eggs, either boil them for 7 mins then peel and store them in the fridge until serving, or fry them fresh each time you eat a portion. Nothing beats a crispy fried egg.
To store the portions, divide the rice evenly between containers and top with the chicken mince. Keep in the fridge for up to 4 days. Reheat in the microwave for 3 mins or until piping hot.
To serve, transfer the reheated rice and chicken to a plate and finish with an egg, a lime wedge and some sriracha, if you like.