Indonesian Fried Rice

Rinse the basmati rice well. Place the rice and the water (check the ingredients list for the amount) in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes, or until the rice is soft. Drain and set aside. Cover with a lid to keep warm.

Heat a drizzle of olive oil in a large wok or frying pan over a high heat. Add the garlic, the green beans and the carrot and cook for 2 minutes, or until slightly softened.

Add the rice, the tomato, the kecap manis, the soy sauce, the turmeric (check the ingredients list for the amount) and a pinch of chilli flakes (if using). TIP: Some like it hot but if you don't, just hold back on the chilli flakes. Squeeze over the juice from 1/2 of the lemon wedges and stir to combine. Remove from the heat and cover with a lid to keep warm.

Heat a drizzle of olive oil in a large frying pan over a medium heat. Sprinkle a pinch of chilli flakes (if using) and a pinch of turmeric into the oil and crack in the egg over the top. Cook for 4-5 minutes, or until the egg white is cooked and the yolk is just firm. TIP: If you prefer scrambled eggs, crack the eggs into the pan in step 4 and stir through the rice until cooked.