Indonesian Fried Rice

While the rice is cooking, trim the sugar snap peas and chop into thirds. Thinly slice the red capsicum. Thinly slice the spring onion (keep the green and white parts separate). Finely chop the garlic (or use a garlic press). Zest the lime to get a pinch. Grate the carrot (unpeeled).

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the sugar snap peas and red capsicum and stir-fry for 5-6 minutes, or until the capsicum is softened and the beans are slightly charred. TIP: Charring the veggies gives your dish an extra bit of flavour.

Add the garlic, lime zest and a pinch of chilli flakes (if using) to the pan with the veggies. TIP: Some like it hot but if you don’t, just hold back on the chilli. Cook, stirring, for 1 minute. Add the kecap manis and soy sauce and cook for a further 2 minutes, or until reduced slightly. Add the rice and cook, stirring, for 2 minutes or until tender. Remove the pan from the heat and stir through the spring onion (white parts), grated carrot, roasted cashews and a squeeze of lime juice.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the mixed sesame seeds and crack the eggs on top. Cook for 4-5 minutes, or until the egg white is cooked and the yolk is just firm.