2 tbsp peanut oil
2 garlic cloves, sliced
2 purple shallots, thinly sliced
1 long red chilli, seeds removed, thinly sliced
1 chicken breast, fat trimmed, cut into strips
8 green prawns, peeled, tails intact
200g cherry tomatoes, halved
1 small carrot, peeled, grated
100g green beans, trimmed, cut into 3cm lengths
2 tbsp sweet soy (kecap manis)
1 tbsp sambal shrimp paste
1 tbsp tomato sauce
3 cups cooked long grain rice, cooled
¼ Chinese cabbage, shredded
4 free-range eggs
Bean sprouts, fried Asian shallots, lemon wedges and coriander sprigs, to serve
Heat the oil in a wok or a large, deep frypan over a high heat. Add garlic, shallots, and chilli and stir-fry for 1 minute until shallots are golden. Add chicken and cook for 2 to 3 minutes or until browned.
Reduce heat to medium, then add the prawns. Toss for 1 minute or until prawns are just tender, then add the green beans, carrot and half of the cherry tomatoes.
Combine the sambal, sweet soy and tomato sauce in a small bowl, then pour into the wok and toss well to ensure everything is coated.
Add the rice and cabbage, and stir with a wooden spoon, breaking up any clumps in the rice. Cook for 2 to 3 minutes or until rice is warmed through.
While the rice is heating, heat some oil in a frypan and fry the eggs.
Divide the fried rice between 4 plates. Top each with a fried egg, sprinkle with bean sprouts, the reserved tomatoes and fried shallots and serve with lemon wedges and coriander sprigs.