(Vegetarian) Nasi-Goreng Style Veggie Packed Rice

While the rice is cooking, trim the ends of the green beans and chop into thirds. Thinly slice the red capsicum. Peel and crush the garlic. Zest the lime and slice into wedges. Thinly slice the spring onion (keep the green and white parts separate). Grate the carrot (unpeeled). TIP: Keep the skin on the carrot to retain its nutrients!

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Once hot, add the green beans and red capsicum and stir-fry for 5-6 minutes, or until the capsicum is softened and the beans are slightly charred. TIP: Charring 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. TIP: Some like it hot but if you don’t, just hold back on the chilli. Stir and cook for 1 minute. Add the kecap manis and soy sauce and cook for a further 2 minutes, then remove from the heat. Fluff up the rice with a fork and add to the veggie mixture along with the spring onion (white parts), grated carrot and ½ of the roasted cashew nuts. Squeeze over the juice from ½ the lime wedges and stir through.

Heat a drizzle of olive oil in a medium frying pan over a medium heat. Crack in the egg and cook for 4-5 minutes, or until the egg white is cooked and the yolk is just firm.