Toast the rice in a dry skillet over low heat for about 10 minutes until golden and aromatic. Grind into a coarse powder and set aside.

Heat 2 tablespoons of vegetable oil in a wok. Add half of the sliced shallots and fry until golden brown and crispy. Remove and drain excess oil.

Add 1 pound of ground chicken to the wok and stir-fry for 5-7 minutes until browned. Stir in 1 teaspoon of sugar, 3 tablespoons of fish sauce, and juice of 1 lime.

Lower the heat and mix in the toasted rice powder, 2-3 chopped chilies, remaining shallots, 2 sliced scallions, chopped cilantro, and mint. Stir-fry for an additional minute.

Taste the mixture and adjust seasoning if necessary. Serve warm or at room temperature in lettuce cups.

Scoop Chicken Larb into lettuce cups, garnish with crispy shallots, and enjoy!