Turkey Nasi Goreng with Fried Eggs

Steps

1. Combine rice, water and a pinch of salt in a medium 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 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Heat oil in a large fry-pan on medium-high heat. Cook turkey with salt for 3-4 minutes, breaking up mince with a wooden spoon as it cooks, until browned. Remove from pan and set aside in a bowl then return same pan to medium-high heat with a drizzle of oil.
3. Stir-fry onion for 2 minutes then add carrots and cook for 2 minutes. Add courgette and cook a further 1-2 minutes, until softened. Add nasi goreng paste and cook for 1-2 minutes, until fragrant. Add water and cook for a further 30 seconds. Remove from heat.
4. Heat a drizzle of oil in a medium (preferably non-stick) fry-pan on medium heat. Crack eggs in, one-by-one, and cook for 4–5 minutes, until whites are set, yolks are 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 add to pan with veggies, along with cooked turkey and spring onion. Return to a medium heat to warm through. Stir through soy sauce and season to taste with more soy sauce, or salt and pepper.
6. To serve, spoon turkey nasi goreng onto plates and top with a fried egg and a handful of mung bean sprouts. Sprinkle over peanuts, drizzle with sweet chilli or soy sauce (if using) and squeeze over a lemon wedge just before eating.