From Chelsea Coulter at Mulgrave South.

• 300g rice
• 1 onion, diced
• 2 carrots, diced
• 1/2 cup of corn kernels
• 1 clove garlic, minced
• Kecap Manis to dress
• Soy Sauce to dress
• 2 stalks of spring onions, sliced
• 1/2 bunch of coriander, sliced
• 4x boiled eggs

Garnish with

• fried shallots
• spring onion, sliced
• cucumber, sliced lengthways

1. In a pot of boiling water, boil the eggs for 11 minutes.
2. In another pot of boiling water, cook rice for 10-15 minutes.
3. In a large saucepan, saute your onion until nicely browned.
4. Add carrots and cook for a further 5 minutes.
5. Add garlic and cook for another 2 minutes.
6. Add corn, and stir well. Cook for another two minutes.
7. Take off the heat and stir in spring onions and coriander.
8. Mix through the Soy Sauce and the Kecap Manis.
9. Stir through the rice and add your garnishes.
10. Serve with eggs on the side.