Cook the rice until done. Remove from the heat and spread into a layer on a sheet pan to cool and dry a little. You can also easily used leftover rice.
Combine the ingredients for the dressing: 2 tablespoons fish sauce, sugar, lime juice, rice vinegar, garlic, cilantro and optional red chili pepper. Whisk together with 1 tablespoon of vegetable oil.
Prepare the crispy rice by adding the remaining vegetable oil to a 10 -12 inch skillet, and heat to medium high. When the oil is hot, add the rice CAREFULLY (the oil might splatter) in a single layer. When the rice begins to brown (about 2-3 minutes), carefully stir. When most of the rice is golden, remove the rice from the pan with a slotted spoon.
Add the bok choi and the carrot to the same pan. Stir fry for 2-3 minutes. Remove the vegetables from the pan with a slotted spoon.
Add 1 tablespoon of minced garlic, 1 tablespoon of minced ginger, chopped shallot, and kaffir lime leaf (or zest) to the same pan. Saute for 1 minute. Add the chopped chicken and the Serious Foodie Coconut Lime Sauce (or the Thai red curry paste). Cook for 2 minutes, then remove from pan. You should now have all of the ingredients to assemble the dish.
Mix the rice, vegetables, chicken, min, cilantro, basil, scallions, cucumber and optional Thai chili pepper together. Pour over a little dressing and mix well. Serve on a plate that includes a large lettuce leaf and a lime wedge.