1. Cook the short grain rice in rice cooker.
2. Clean and prepare 3 to 5 pieces of boneless chicken thighs.
3. Gradually pour 240ml of cold water into 120g of OKI Crispy Fried Chicken Coating. Mix well. Marinate the chicken in the batter for 30 minutes.
4. Once the rice is cooked, mix in all-purpose flour. Mix well.
5. Divide rice into 100g each. Place an 8cm ring mould on a cling wrap.
6. Scoop 100gm of rice into the ring mould and compress it firmly. Remove ring mould and wrap rice.
7. Heat OKI Premium Cooking oil in a pan.
8. Remove cling wrap from the rice patties and place the rice patties in a heated pan.
9. Lightly brush both sides of rice patties with sesame oil. Sear both sides until crisp. Be gentle with it as not to fall apart. Set aside.
10. Coat marinated chicken evenly with OKI Crispy Fried Chicken Coating powder.
11. Heat OKI Premium Cooking oil in a pan.
12. Deep fry marinated chicken in hot oil of 180 degree Celsius for about 7 to 10 minutes until golden brown.
13. Remove and set aside.
14. Fry a sunny side up egg and grill bacon on the pan.

Assemble of the rice burger:
1. Take 1 rice patty and spread with a generous amount of garlic mayo.
2. Place green lettuce followed by 2 slices of tomato.
3. Top with a fried egg, fried chicken, bacon and a slice of cheese.
4. Lastly, top with another rice patty.
5. Serve immediately. Bon appetit!