Spread the rice out on a baking sheet after fluffing it. Uncovered, the rice should be chilled for at least one hour before frying.

Remove the rice, season it with salt, then stir in the red curry sauce by hand to separate the grains of rice. If necessary, taste and adjust the seasoning

The seasoned rice should be covered with a few tablespoons of rice flour before you continue to work by hand, gently rubbing the rice to separate it into individual grains. If extra rice flour is required, add a bit at a time. The rice ought to feel quite dry and separated when you're done. Put it back in the fridge for an additional 30 minutes to complete drying

In the meantime, fill a deep pot with enough vegetable oil to come halfway up the sides. When a thermometer is placed, heat the oil until it reaches 355 degrees

Add the rice to the oil, a handful of rice a a time. The oil will begin to settle after a period of intense bubbling  as the rice fries to a light golden color. Until the bubbles have dissipated which should take around 45 seconds, utilize a fine mesh strainer, remove the rice to a tray coated with paper towels to drain. Repeat with the remaining rice

The chile jam, sugar, and fish sauce should all be mixed into a sauce in a big basin by tossing or whisking. Red chile flakes, Thai chiles, red onion, green onion, cilantro, and lime juice should all be stirred in. Mix the sausage, peanuts, ginger and the rice by tossing quickly. To serve, divide the mixture into portions and top each with a bit additional cilantro that has been chopped. Serve right away