Wash the rice until the water runs clear. Drain well in the sieve. Put in a saucepan with a lid. Process a washed and peeled carrot into approx. 2mm small cubes. Peel the browned flesh of a fresh coconut and then grate it coarsely.

Add the warm water, the chicken stock, 50 g of the desiccated coconut and bring to the boil. Reduce the heat supply and simmer the rice gently for 12 minutes until all the water has been absorbed. Turn off the heat and do not open the lid for 30 minutes.

In the meantime, roast the remaining desiccated coconut in sunflower oil over medium heat until light brown. Strain and pour the oil back into the pan. Beat the egg and whisk with a pinch of salt and pepper. Fry the scrambled eggs in hot oil. Chop up larger pieces. Blanch the fresh peas for 2 minutes, rinse in cold water and keep them ready in the sieve. Weigh frozen goods and allow to thaw.

Fluff the cooked rice, mix in the browned desiccated coconut, peas and scrambled eggs. Serve stylishly in a bamboo basket with a lid as a main course with side dishes of your choice.