Malaysian Tofu Fried Rice

While the rice is cooking, drain the sweetcorn. Trim the green beans and chop into thirds. Finely chop the garlic (or use a garlic press). Thinly slice the carrot into half-moons. Cut the Malaysian tofu into 1cm chunks. Zest the lime to get a generous pinch and slice into wedges. Roughly chop the coriander. Thinly slice the long red chilli (if using).

Heat a large frying pan over a high heat. Add the corn kernels, green beans and carrot and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are jumping out. TIP: Charring the veggies gives your dish an extra bit of flavour.

Reduce the heat to medium and add the garlic, kecap manis and soy sauce and cook until reduced slightly, 1 minute. Add the cooked rice and cook, stirring, until tender, 2 minutes. Remove the pan from the heat and stir through the Malaysian tofu and roasted peanuts.

Return the pan to a medium-high heat. Push the rice to one side of the frying pan and add a drizzle of olive oil. Crack in the eggs and cook, stirring until the egg is lightly cooked, 30 seconds. Combine the rice until it's fully coated in the egg. Stir through a generous squeeze of lime juice and the lime zest.