Indonesian-Style Fried Rice

While the rice is cooking, thinly slice the capsicum. Trim the sugar snap peas and chop into thirds. Thinly slice the spring onion. Finely chop the garlic (or use a garlic press). Zest the lime (see ingredients list) 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 capsicum and stir-fry until almost tender, 4-5 minutes. Add the sugar snap peas and stir-fry until the capsicum is softened and the sugar snaps are slightly charred, 1-2 minutes. 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. Cook, stirring, for 1 minute. Add the kecap manis and soy sauce and cook until reduced slightly, 2 minutes. Add the rice and cook, stirring, until tender, 2 minutes. Remove the pan from the heat and stir through the grated carrot, crispy shallots, roasted peanut cashew mix and a squeeze of lime juice.

While the rice is cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the mixed sesame seeds and crack the eggs on top. Cook until the egg whites are firm and the yolks are cooked to your liking, 4-5 minutes.