1.Boil the rice according to the instructions on the package. 
2.Heat ½ tbsp. of oil in a large pan and add the garlic, ginger and sambal, cook for 3 minutes. Add the cabbage, leek, and carrot to the pan and stir fry for another 5 minutes. Next, add the cooked rice with the ketjap manis sauce and mix well, and allow to heat through for a few minutes.  
3.Heat the remaining oil in a frying pan and fry the eggs. In the meantime, cook the green beans for 5 minutes. Drain in a colander, and mix with the bean sprouts. 
4.Serve the rice in a bowl topped with an egg and green beans on the side

7. oz. (200g) brown rice
1 tbsp. coconut oil
2 garlic cloves, sliced 
1-inch ginger, peeled and chopped 
2 tsp. sambal oelek (chili paste)
10.5 oz. (300g) white cabbage, shredded
10.5 oz. (300g) leek, sliced
1 carrot, finely chopped
2 tbsp. ketjap manis
4 eggs
7 oz. (200g) green beans
3.5 oz. (100g) bean sprouts

Serves 4