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.

Trim and thinly slice the spring onions. 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 fry until just soft, 3-4 mins. Continue to stir while it cooks.

Once the pepper has softened, add the prawns and half the spring onion 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.

Meanwhile, 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 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.

Top with the fried egg. 

Scatter over the peanuts and remaining spring onion to finish.

Enjoy!