Ingredients
3 tbsp oil 
1 small onion, sliced 
1 carrot, cut into small chunks
¼ broccoli cut into small pieces, including the stalks
4 garlic cloves, chopped 
1 large red chilli, seeded and sliced 
¼ cabbage, or 100g greens, brussels etc sliced
50g ish of beansprouts 
2 eggs 
250g packet cooked rice or cold cooked rice 
2 tbsp kecap manis, plus more to serve 
1 tbsp tomato paste 
1½ tbsp soy sauce 
1½ tsp sesame oil 
Crispy fried shallots and sriracha mayonnaise for the top

Method
Heat a wok until almost smoking. Add the oil followed by the onion. Cook for a couple of minutes until soft. Add the garlic and chilli followed by all of the remaining vegetables and stir-fry until lightly caramelised. 

Add the eggs and stir through. Continue to cook until the egg is set.

Meanwhile mix the sauces and sesame oil together.

Add the rice and sauce to the wok and carefully stir through.

Serve hot and finish with a drizzle of sriracha mayonnaise over the top and a sprinkling of crispy fried shallots. 

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