Nasi Goreng with 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 12 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. Thinly slice red onion; cut carrot in half lengthways and very thinly slice on an angle; thinly slice spring onions; cut cherry tomatoes in half.
3. Heat a drizzle of oil in a large fry-pan on medium-high heat. Stir-fry red onion for 2 minutes. Add peas and carrots and cook for a further 2-3 minutes. Add nasi goreng paste and cook for 30 seconds, until fragrant. Add water to help remove any paste stuck to pan and cook for 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, and 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 and spring onions. Return to medium heat to warm through. Stir through soy sauce and lemon juice and season to taste with more soy sauce, or salt and pepper.
6. spoon nasi goreng onto plates and top with a fried egg and a handful of mung bean sprouts. Sprinkle over peanuts and garnish with basil. Squeeze over lemon juice just before eating and serve cherry tomatoes on the side, or scatter over top.