Nasi Goreng with Brown Rice and Fried Eggs

Steps

1. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice is cooking, prepare the rest of the meal. Chop peanuts for garnish and set aside. Thinly slice onion; peel carrot, cut in half lengthways and thinly slice; trim ends from beans and slice 3cm; cut cherry tomatoes in half. When rice is steaming, start cooking veggies.
3. Heat a drizzle of oil in a large fry-pan on high heat. Stir-fry onion for 2 minutes. Add beans and carrots and cook for 2 minutes. Reduce heat to medium-high and cook nasi goreng paste for 30 seconds. Add water to help remove any paste stuck to pan and cook a further 30 seconds. Remove from heat.
4. Heat a drizzle of oil in a medium, non-stick, fry-pan on medium heat. Crack eggs in, one by one, to cook for 4–5 minutes, until whites are set, yolk is runny and edges are becoming crispy. Cover pan with a lid to help eggs cook, if desired. Remove eggs from pan and set aside.
5. Fluff up cooked rice and toss in pan with nasi goreng veggies. Return to a medium heat to warm through. Stir through cherry tomatoes, first measure of kecap manis and lemon juice and season to taste with salt and pepper
6. Spoon nasi goreng with brown rice onto plates. Top with a handful of mung bean sprouts and a fried egg. Garnish with peanuts, crispy fried shallots and Thai basil. Drizzle over kecap manis and squeeze over lemon juice just before eating.