Indonesian Veggie Nasi Goreng

Add the basmati rice and 175ml [350ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat, remove the lid and leave the cooked rice to cool 

Peel and finely chop (or grate) the garlic

Cut the red chilli[es] in half lengthways, de-seed (scrape the seeds out with a teaspoon) and chop finely

Pick the coriander leaves from their stalks and chop the stalks finely - reserve the leaves for garnish 

Grate the carrot[s] 

Shred the Chinese leaf finely 

Trim and slice the spring onions finely

Chop the green beans into bite-size pieces

Chop the roasted peanuts roughly 

Add the chilli jam to a small bowl with 1 tbsp [2 tbsp] cold water and give it a good mix up - this is your sweet chilli dressing 

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat 

Once hot, add the chopped coriander stems (keep the leaves for later!) garlic, spring onion, green beans, ground turmeric and chilli (can't handle the heat? Go easy!) with a pinch of salt and cook for 3 min 

Add the cooked rice to the pan and cook for 2 min 

Add the shredded Chinese leaf and cook for a further 1 min only (you want to cook it quickly so it keeps a little crunch!)

Stir in the soy sauce and grated carrot - this is your vegetable fried rice 

Divide the vegetable fried rice among your serving plates and wipe your pan clean for the next step 

Return the pan to a medium heat with a drizzle of vegetable oil

Once the pan is hot, crack your eggs into the pan

Cover with a lid and cook for 3 min or until done to your liking

Tip: give your eggs a little shake before you crack for perfectly centred yolks!