Directions

1. In a dry wok over low heat, toast the rice grains, stirring continuously until they turn golden and fragrant, about 10 minutes. Grind to a coarse powder in a food processor. Set aside.
   
2. Heat your wok over high heat and add 2 tablespoons of oil. Fry half the shallots in the oil until crispy. Remove the shallots from the wok with a slotted spoon.
   
3. Place your wok back over high heat until smoking. Add the ground chicken, stir-fry until the chicken is browned and crispy, and add in the sugar, fish sauce, and lime juice.
   
4. Stir-fry for another minute, and add the toasted rice powder, chilies, the rest of the raw shallots, scallions, cilantro, and mint. Stir-fry for one more minute, and then taste for seasoning, adding salt or more chili, sugar, fish sauce, and/or lime juice to your taste if needed.
   
5. Serve in lettuce cups topped with the reserved crispy shallots.