Thai-Style Fried Rice

While the rice is cooking, finely chop the carrot (unpeeled). Finely chop the capsicum. Roughly chop the Asian greens. Finely chop the garlic (or use a garlic press). Finely grate the ginger. Roughly chop the coriander. Thinly slice the spring onion. Thinly slice the long red chilli (if using). Zest the lime (see ingredients list) to get a good pinch, then slice into wedges.

Heat a large frying pan over a medium-high heat. Add the shredded coconut and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl. Return the frying pan to a high heat with a drizzle of olive oil. Add the carrot and capsicum and stir-fry until tender, 4-5 minutes. Add the Asian greens, garlic, ginger, lime zest and Thai red curry paste (1/2 tin for 2 people / 1 tin for 4 people) and stir-fry until fragrant, 1-2 minutes.

Add the soy sauce to the frying pan and stir to coat. Add the drained rice and cook, stirring, until tender, 2 minutes. Remove the pan from the heat and stir through the toasted coconut, spring onion, 1/2 the coriander and a generous squeeze of lime juice.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add a pinch of chilli flakes (if using) and crack the eggs on top. Cook until the yolks are cooked to your liking, 4-5 minutes. TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.