Step 1

Preheat oven to 180°C. Cook rice to packet instructions, then set aside.

Step 2

Place peanuts on a baking tray and roast for 10 minutes or until light golden then remove, cool and roughly chop.

Step 3

For the chilli paste, combine ingredients in a bowl and set aside.

Step 4

Heat oil in a wok over medium-high heat. Crack one egg into a cup, then when the oil is hot, use the cup to pour the egg into the centre. Cook for 1 minute or until the outside starts to go golden but the yolk is still runny. Remove with a slotted spoon and repeat with remaining eggs.

Step 5

Spoon rice onto dishes, top with eggs, peanuts, herbs and chilli sauce. Serve with bean sprouts, extra chilli and lime wedges.