Indonesian-Style Fried Rice

While the rice is cooking, thinly slice the red capsicum. Trim the snow peas and chop into thirds. Thinly slice the spring onion (keep the green and white parts separate). Finely chop the garlic (or use a garlic press). Zest the lime to get a pinch then slice in half. Grate the carrot (unpeeled).

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the red capsicum and stir-fry for 4-5 minutes, or until almost tender. Add the snow peas and stir-fry for 1-2 minutes or until the capsicum is softened and the snow peas are slightly charred. TIP: Charring the 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. Cook, stirring, for 1 minute. Add the kecap manis and soy sauce and cook for a further 2 minutes, or until reduced slightly. Add the rice and cook, stirring, for 2 minutes or until tender. Remove the pan from the heat and stir through the spring onion (white parts), grated carrot, roasted cashews and a squeeze of lime juice.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the mixed sesame seeds and crack the eggs on top. Cook for 4-5 minutes, or until the egg white is cooked and the yolk is just firm.