• 400 g 14 oz) basmati rice
• 1 tbsp tamarind purée
• 4 tbsp sweet soy sauce (kecap manis)
• 1 tbsp fish sauce
• 2 garlic cloves
• 2 shallots
• handful coriander (cilantro), stalks and leaves
• 3 cm (1¼ inch) ginger
• 2 tbsp vegetable oil
• 1 red thumb-sized chilli, thinly sliced
• 100 g (3½ oz) green beans, chopped
• 50 g 2 oz) pineapple, chopped
• 4 eggs

Boil the rice until al dente, about 8 minutes, then drain.

In a small bowl, mix together the tamarind purée, kecap manis and fish sauce.

Place the garlic, shallots, the coriander stalks and ginger in a food processor and pulse until chopped.

Heat 1 tablespoon oil in a wok and fry the chopped garlic mixture and the chilli for 2–3 minutes. Add the beans and pineapple, fry for 2 minutes, then add the rice. Pour in the tamarind mixture and toss together so that it coats the rice. Remove from the heat.

Heat the remaining tablespoon of oil in a large frying pan until very hot. Crack in the eggs and fry over a high heat for 1 minute until the whites are crispy at the edges, but the yolks soft.

Spoon the rice into four bowls, then top each with a fried egg, a sprinkling of the crispy fried shallots and coriander leaves. Serve with slices of cucumber and lime wedges.