Indonesian Chicken & Veggie Fried Rice

While the rice is cooking, slice the chicken thigh into 1 cm strips. Peel and finely grate the garlic. Trim the ends of the green beans and chop into 2 cm pieces. Dice the carrot (unpeeled). Dice the tomato. Finely slice the spring onion. Slice the lemon into wedges. Finely slice the long red chilli (if using).

Heat a drizzle of olive oil in a large frying pan over a medium heat. Crack in the eggs and cook for 4-5 minutes, or until the egg white is cooked and the yolk is just firm. Set the pan aside and cover with a lid (or foil) to keep warm.

Heat a drizzle of olive oil in a large wok or pan over a high heat. Add the chicken strips in batches and cook for 5-6 minutes, tossing regularly, until golden and cooked through. Season with a pinch of salt and pepper. TIP: Cooking the chicken in batches stops it from stewing in the pan. Set aside on a plate.

Add the garlic, green beans, carrot, tomato and ½ of the spring onion to the same wok or pan and cook for 2 minutes, or until slightly softened. Return the chicken strips to the pan and stir through the basmati rice, kecap manis and soy sauce. TIP: Fluff the rice with a fork before adding it to the wok. This will stop the grains from clumping together while frying. Squeeze over the juice from ½ the lemon wedges.