Heat the oil in a pot.

Add the garlic right away. Stir and continue to cook the garlic in medium heat until it gets golden brown. Scoop the garlic out of the pot and then set aside.

Add ginger, onion, and ground black pepper into the pot. Cook until the onion becomes tender.

Put the chicken slices into the pot. Cook until the chicken turns light brown.

Pour the rice into the pot and then stir. Cook for 2 minutes.

Pour the chicken broth into the pot. Let boil.

Cover the pot and set the heat to medium. Continue to cook for 35 minutes while stirring once in awhile.

Add the safflower (kasubha) and saffron. Stir. Cook for 5 minutes or until a porridge-like texture is achieved; you can add more chicken broth or water if needed.

Stir-in the fish sauce. Continue to cook for 2 minutes more.

Transfer to as bowl. Add the boiled egg and then top with fried garlic and green onions. Squeeze lemon on top. Enjoy!