Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.

Crush the peanuts in the unopened sachet using a rolling pin.

Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

When the rice has 10 mins remaining, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the pepper chunks and stir-fry until just soft, 3-4 mins.

Once the pepper has softened, add the prawns to the pan.

Stir-fry until the prawns are cooked through, 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

If you would like to add a fried egg to your meal: Heat a drizzle of olive oil in a medium frying pan on medium-high heat.

Once hot, crack in each egg (1 per person) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked.

Once the prawns are cooked, add the Indonesian style spice mix and ginger, garlic & lemongrass puree. Stir-fry until fragrant, 1 min.

Stir in the cooked rice, peas, soy sauce and sambal paste (add less if you'd prefer things milder). Cook until piping hot, 1-2 mins.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little dry. Remove from the heat.

Share the fried rice between your bowls.

Scatter over the peanuts to finish.

If you have added an egg to your meal, top the rice with the fried egg. 

Enjoy!