Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. Spread the aubergine cubes on a baking tray, drizzle with 1 tbsp of the oil, toss a few times and roast for 15 minutes. Add the chilli to the tray and roast for 10-15 minutes more or until the aubergine is soft and browning.
Make the sauce by putting all the ingredients into a small food processor (or use a hand blender and jug). Add the whole roasted chilli if you like it spicy, or remove half the seeds first if you like it a little milder. Whizz to a smooth, pourable dressing.
Bring a large pan of water to the boil, simmer 2 of the eggs for 6-7 minutes, then lift straight into a bowl of ice-cold water. Add the green beans to the pan of boiling water and cook for 2 minutes, then throw in the peas for a final minute. Drain well. Peel the eggs when cool enough to handle.
In a large wok or wide frying pan, heat 1 tbsp of vegetable oil and the sesame oil. Fry the garlic for 1 minute, then scoop out and reduce the heat. Gently cook the shallots for 8-10 minutes or until softened. Return the garlic with the cooked rice, increase the heat again and stir-fry for 2-3 minutes or until heated through. Stir in the kecap manis and soy sauce for another minute, then push the rice to one side, to leave enough space to crack in the final egg. Softly scramble, then stir through the rice with the roasted aubergine chunks, green beans and peas. Heat through for 1-2 minutes, then stir through the chopped coriander and divide between 4 bowls.
Pile some shredded chinese leaf and prawn crackers on the side of each serving, with some cucumber. Halve the boiled eggs and top each portion of rice with a half, plus a good drizzle of the peanut sauce and sprinkling of the crispy onions.