Preparation Time30 minutes
Make the spice paste by placing garlic, black pepper, turmeric, shallots, peanuts and chillies with enough veg oil to form a loose paste in a blender and blitz
In a wok heat the oil, add the paste and cook for 4-5 minutes stirring regularly
Then add diced peppers and spring onions and cook for a further minute before adding the rice, stir until all mixed in, heat through, season with soy sauce.
In a separate frying pan heat a little oil and fry the eggs keeping the yolks runny. Serve the rice in warm bowls, top with a fried and wedge of lime and serve.
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