Puree the green onions and garlic with a bit of oil in a food processor

Marinate the chicken in the green paste, worcestershire sauce, catsup, and salt

Rinse the rice until the water runs clear. Soak in water for 15 minutes

Heat coconut oil in a deep pan

Add the sugar and cook until frothy

Put the chicken in and sear until brown and evenly coated in the sugar

Add the onions, bell pepper, and corn into the pan and sautee until the onions are translucent

Add the rice and stir to coat evenly in oil

Stir the peas

Add stock and coconut cream. Boil until liquid reduces to the level of the rice in the pan

Turn the heat down to low, cover, and leave to cook for 30 minutes