Nasi goreng-style fried rice

Heat 1 tbsp oil in a wok or large frying pan. Add the shallots, garlic and chillies and fry for 3 minutes. Add the pepper with 1 tbsp water and fry for a further 3-4 minutes until softened. Meanwhile, heat the remaining 1 tbsp oil in a non-stick frying pan and fry the chicken for 6-8 minutes until thoroughly cooked, the juices run clear and there is no pink meat.

Add the spring greens, ketjap manis, fish sauce, 1 tbsp water and the rice to the shallot mixture. Stir until everything is combined and heated through.

Season the beaten eggs, push the rice to one side of the wok and pour the egg mixture into the space. Cook, stirring the egg until almost set, then break it up and stir it through the rice. Stir in the chicken, then scatter over the peanuts to serve.