Ingredients

• 1 1/3 cups white long grain rice (see note)
• 2 tablespoons vegetable oil
• 150g green beans, trimmed, cut into 3cm lengths
• 4 green onions, thinly sliced
• 1 cup frozen peas, corn and capsicum mix
• 1 1/2 tablespoons kecap manis
• 4 eggs
• 1/3 cup sweet chilli sauce
• 1 1/2 tablespoons lime juice
• 1 long red chilli, thinly sliced
• 1 tablespoon fried shallots
• 1/4 cup fresh coriander leaves
• Sliced tomato, to serve
• Baby cucumber, to serve
• Green onions, thinly sliced, to serve
• Lime wedges, to serve

Method

• Step 1 Cook rice following packet directions.

• Step 2 Meanwhile, heat a wok over high heat. Add half the oil. Swirl to coat. Add beans. Cook, stirring occasionally, for 3 minutes or until lightly charred. Add onion. Stir‐fry for 1 minute. Add rice with pea and corn mix. Stir‐fry for 1 minute. Add kecap manis. Stir‐fry for 2 minutes or until hot.
• Step 3 Meanwhile, heat remaining oil in a large frying pan. Break 2 eggs into the pan. Cook for 2 minutes or until whites are set but yolks are still runny. Turn eggs. Cook for 20 seconds. Transfer to a large plate. Cover to keep warm. Repeat with remaining eggs.
• Step 4 Place sweet chilli sauce and lime juice in a small saucepan. Heat over medium heat for 2 minutes or until simmering.
• Step 5 Divide rice mixture among 4 serving bowls. Top each with an egg and drizzle with sauce mixture. Sprinkle with chilli, shallots, coriander leaves and extra green onion. Serve with sliced tomato, cucumber and lime wedges.