• Boil a large pot of salted water for the rice.
• Add the rice and cook for 12-15 mins.
• Drain in a sieve and rinse with cold water until cooled then set aside.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
• Place a large pan over high heat with a drizzle of oil.
• Once hot, fry the tofu until slightly crispy, 7-10 mins.
• Turn frequently to ensure it doesn't burn.
• Remove from the pan, season with salt and pepper and cover to keep warm.

• Meanwhile, trim and thinly slice the scallion.
• Halve the bell pepper and discard the core and seeds. Slice into thin strips.
• Halve, peel and thinly slice the onion.
• Halve the chilli lengthways and discard the core and seeds. Finely chop.
• Trim the pak choi, then thinly slice widthways.

• Return the pan to high heat with a drizzle of oil.
• Fry the onion and bell pepper until charred, 4-6 mins. Add the Thai spice mix and fry for 1 min more. 
• Stir in the ketjap manis and passata. Simmer for 2-3 mins.
• Add the drained rice, tofu, pak choi, chilli (use less if you don't like spice) and half the scallion to the pan. Stir-fry for 2-3 mins. Season to taste with salt and pepper.
• Remove from the heat and keep covered.

• Place another pan over medium-high heat with a drizzle of oil.
• Once hot, crack in your 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.
• Cut the lime into quarters.

• Divide the nasi goreng between bowls.
• Serve topped with the remaining scallion and, optionally, your fried egg.
• Finish with a squeeze of lime juice.