Nasi Goreng

Place the Basmati rice and the water 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. Set aside.

Heat half the the olive oil in a large wok or frying pan over a high heat. Cook the chicken breast for 5-6 minutes, or until golden and cooked through. Add the garlic, green beans, carrot, tomato and half the spring onion and cook for a further 2 minutes, or until slightly softened.

Stir through the cooked Basmati rice, kecap manis, salt-reduced soy sauce and the juice from half the lemon wedges.

Meanwhile, in a large frying pan heat the remaining olive oil over a medium heat. Sprinkle some of the chilli flakes (to taste) and turmeric into the oil and then crack eggs on top, ensuring they aren’t too close together. Cook the eggs for 4-5 minutes, or until the egg white is cooked and the yolk is just firm. Remove from the heat.