In a saucepan cook the Basmati rice with boiling water for 3-4 minutes.
In a bowl beat the egg and coriander and add the mixture to a small hot frying pan with a little but of butter.
Cook the omelette for 1-2 minutes each side so it has the appearance of a pancake, remove it from the pan, roll it up and slice it thickly.
In a separate frying pan cook the cubed chicken, bacon, onion and a dash of soy and plum sauce until crisp and cooked through.
Drain the rice and serve with the chicken and bacon with the sliced coriander omelette on top.
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