Ingredients
4 tbsp oil
50g Asian shallots, sliced
2 spring onions, sliced
50g carrots, sliced into batons
50g green beans, cut into 3
4 garlic cloves, minced
2 makrut lime leaves, very finely sliced
1 large red chilli, deseeded and very finely sliced
50g chard, stem finely sliced and leaves shredded
50g beansprouts
250g cold cooked rice
2 tbsp kecap manis, plus more to serve
1 tbsp tomato puree
1½ tbsp soy sauce
1½ tssp sesame oil
2 eggs
2 tbsp crispy fried shallots
Sambal

Method
Heat a wok on a medium heat until almost smoking. Add 3 tbsps of the oil to the wok followed by the shallots, spring onions and carrot. Stir-fry for a few minutes until softened.  Add all the remaining vegetables and continue to stir-fry until lightly caramelised, about 5-10 minutes.

Mix the kecap manis, tomato puree, soy sauce and sesame oil together.

Add the rice, and the sauce mixture to the wok and very carefully mix through so you don’t break the rice grains up. Reheat gently, turning the rice carefully.

Put a lid on and leave to one side whilst you cook your egg.

Put 1 tbsp of oil into a frying pan and heat on medium high.  Break your eggs into the pan and cook so that the bottom is crispy and lacy, about 2 minutes then put on a lid and cook for a further minutes or too, you want the top to be softly set.

Once you dish up put a drizzle of kecap manis over the top along with some sambal and a sprinkling of crispy fried shallots.

- An adaptation of a recipe in Fire Islands by Eleanor Ford