a) Fill and boil your kettle.
b) When boiling, pour it into a medium saucepan on high heat. Add the rice, bring back to the boil and cook for 12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) While the rice cooks, halve the pepper and discard the core and seeds. Chop into 1cm chunks.
b) Thinly slice the mushrooms.

a) Heat a drizzle of oil in a large frying pan on high heat.
b) Once the oil is hot, add the pepper and sliced mushrooms. Stir-fry until starting to soften, 2-3 mins.
d) Add the Chinese leaf and stir-fry for 2-3 mins.

a) When the rice is cooked and drained, transfer the cooked veg into the saucepan with the rice.
b) Pop back on medium-high heat and add the ginger, garlic and lemongrass puree to the pan. Stir-fry until fragrant, 30 secs.
c) Add the peas, ketjap manis, soy and sambal (add less sambal if you don't like heat).
d) Cook for 2-3 mins, making sure the rice is fully coated in the sauce. Remove from the heat.

a) If you are using an egg, fry it while the rice and veg cooks.
b) Wipe out your (now empty) frying pan and put on medium-high heat with a drizzle of olive oil.
c) Once hot, crack in the eggs (1 per person) and cook until the egg white is cooked and the yolk is the firmness you desire, 4-5 mins. Lower the heat as needed.

a) When everything is ready, spoon the veggie fried rice into your serving bowls.
b) Top with the fried egg (if using). Enjoy!