2 large chicken breasts

3 cloves of garlic, minced
1 medium onion, chopped
1 large "thumb" of fresh ginger, julienned
2 tablespoons green curry paste
2-3 cups cold leftover white rice
1 handful extra fine green beans
1 can (13.5 oz) coconut milk
cooking oil

Chop chicken breasts in chunks & season with salt & pepper.
Pan fry chicken until fully cooked.

In the same pan, add cooking oil, garlic, onion and ginger.

When onions have softened, add green curry paste.

Stir chicken until fully coated.

Add and fold in cold rice.

If needed, add a little cooking oil to prevent rice from sticking to pan.

Add beans; stirring to combine.

Slowly pour in coconut milk, a little at a time and fold in.
When fully heated through and combined, serve.