• Put the rice into a pan with a pinch of sea salt, cover with 2 mugs (640ml) of boiling water and cook on a medium heat for 10 to 12 minutes, or until cooked through. Tip the rice onto a large tray and spread out into a thin layer to steam and cool completely. Or, you can simply use up leftover rice from the day before, which is even better (see Notes).
• Meanwhile, make the pickle. Put the cucumber in a bowl with half of the chopped coriander stalks. Add a good few swigs of vinegar, the lime zest and juice, and caster sugar, then season with salt and freshly ground black pepper, and toss together well.
• Place a large heavy-bottomed pan or wok on a high heat, add the groundnut oil, then add the onion, garlic, ginger, chilli, coriander stalks and palm sugar. Stir-fry for a few minutes, then add the sugar snap peas, broccoli and cooled rice and continue cooking for 3 to 4 minutes, or until the rice is hot through, tossing regularly. Stir in the kecap manis and a few shakes of fish sauce to season, then turn the heat off. Place a quarter of the rice in a small bowl, push down to compact, then turn out onto a serving plate. Repeat with the remaining rice.

For the bubbly eggs:

• Place a large non-stick frying pan on a high heat and add 0.5cm of groundnut oil. Once hot, crack in the eggs and fry so the whites really bubble up and get crispy round the edges – by angling the pan you can spoon hot oil over the yolks as they cook to your liking. Remove to kitchen paper and pat off the excess oil, then use the eggs to top each portion of rice. Scatter over the spring onions, chilli and reserved coriander leaves, and drizzle with some hot chilli sauce for a bit of a kick and serve with the cucumber pickle.