Beef Nasi Goreng with Fried Eggs & Peanuts

Steps

1. Bring a full kettle to the boil.
2. Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
3. Mince ginger and garlic. Slice onion, capsicum and carrot. Set aside separately.
4. Heat oil in a large fry-pan (or wok) on high heat. Cook beef, chilli flakes and soy sauce for 3-4 minutes, until well browned. Set beef aside in a medium bowl and reserve pan.
5. Return pan to high heat and cook onion, capsicum and carrot for 5 minutes. Add peas and cook a further 2 minutes, until veggies are tender. Add to bowl with beef and cover to keep warm.
6. Return pan to heat with oil, add cooked rice, ginger, garlic, first measure of kecap manis, sweet chilli sauce and soy sauce. Cook for 3-5 minutes, until sauce is well mixed through and rice is starting to crisp. Stir through beef and veggies and season to taste with salt and pepper.
7. Heat oil in a second large fry-pan on medium-high heat. Crack eggs into pan, season with salt and pepper and cook for about 4 minutes, until white is cooked through and yolk is runny.
8. Beef and veggie rice topped with egg, peanuts and remaining kecap manis.