In a Wok, gently fry the shallots, ginger and red chilli in the vegetable oil for a couple of minutes.

Add the sliced chicken and keep frying until chicken is cooked.

Add the soy sauce, water, tomato paste and kecap manis.

Break up the rice packet and add along with the sliced sugar snaps, mix well.

Once rice has absorbed all liquid, add the spring onions, and remove from heat.

Place Pak Choi in a steamer and cook for 2-3 mins. Whilst waiting, fry 4 eggs to your liking.

Divide rice mix between 4 bowls, place fried egg on top with Pak choi to the side and garnish with crispy onions.