Heat the oil in a wok set over medium–high heat. Carefully crack the eggs into the hot oil and season with a pinch of salt. Fry until the whites set and turn golden brown on the edges – you might want to spoon the hot oil over the whites to help them set. Remove with a slotted spatula and set aside, keeping them warm.

Add the shallots to the remaining oil in the wok and stir-fry until fragrant and light golden. Then add the green beans to cook, frying until they are bright green and tender. Now, whack the heat up so the oil is smoking hot, before adding the cold cooked rice. Spread out the rice and jab lightly with your spatula to break up any lumps. Stir in the soy sauce, kecap manis, chilli and sambal tumis, stirring and tossing to make sure all the rice grains are well coated. Keep stir-frying until the seasonings evaporate and the rice is heated through. When you see the edges of the rice start to caramelise, squeeze the lime over and give it a final stir through.

Divide the nasi goreng onto two plates and top with a fried egg each. Finish with a sprinkle of coriander, fried shallots and an extra dollop of sambal. I also like to arrange a few cucumber slices and prawn crackers alongside the rice – they add a delightful crunchy textural contrast to the dish.