This is a recipe that I've modified a little, from the WeiChaun cookbook: Thai Cooking Made Easy. The secret, is using left over rice, that you cooked the day before. This gives the desired texture, so often missing from other recipes. You can use whatever meat you want, but I often leave the meat out, completely. I always serve this with Bourbon Chicken (recipe # 45809) also from this site. Gives it an extra kick!