INGREDIENTS

• brown rice

• 1 red onion

• 2 capsicums

• 300g green beans

• 2 Lebanese cucumbers

• 1 lime

• 2 x 200g peanut satay tofu

• 2 x curry leaves

• 2 x 40g nasi goreng paste

• 80ml (⅓ cup) neutral-flavoured oil

• 4 eggs

• 1 tbs soy sauce

Contains Allergens: Egg, Gluten, Peanut, Soy, Wheat. May contain traces of other allergens.

METHOD

1. Cook rice

Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain.

2. Prep ingredients

Meanwhile, finely chop the onion. Thinly slice the capsicums. Trim the beans, then halve on an angle. Coarsely chop the cucumbers. Cut the lime into wedges. Thinly slice the tofu.

3. Cook curry leaves

Heat 2 tbs oil in a large deep frypan over medium heat. Strip the curry leaves, discarding the stems. Cook the curry leaves, stirring, for 1-2 mins until crisp. Remove from the pan with a slotted spoon, reserving the oil in the pan, and drain the curry leaves on paper towel.

4. Stir-fry rice

Heat 1 tbs oil in the same pan over high heat. Stir-fry the onion and capsicum for 2 mins or until just tender. Add the beans and stir-fry for 2 mins. Add the tofu and nasi goreng paste and stir-fry for 2 mins or until fragrant. Add the rice and stir-fry for 2-3 mins until toasted.

5. Fry eggs

Meanwhile, heat 1 tbs oil in a medium frypan over medium heat. Crack 4 eggs into the pan and cook for 3-4 mins until just set or until cooked to your liking. Remove from the pan.

6. Get ready to serve

Stir 1 tbs soy sauce into the rice mixture, taste and season with pepper. Divide the nasi goreng and fried eggs among bowls. Serve with the cucumber, curry leaves and lime wedges.