Wash rice, place in a pot with 1 tsp salt, 3 cups of boiling water and cook on medium heat till almost all water has evaporated. Turn heat to low and cover pot. Allow rice to steam for a further 10 minutes, adding a dash of extra boiling water if required.
In a wok, heat oil and add chopped onion. Cook till onions are slightly golden. Add chicken to wok along with Indonesian curry paste and cook on medium heat for 10 minutes.
Add mixed vegetables to wok and stir fry, followed by fish sauce and soy sauce to taste. Add rice to mixture and stir fry for 2-3 mins.
Before plating up, fry eggs (preferably with runny yolk as it tastes much better!). If you don’t like fried eggs, you can always have it hard boiled or scrambled. Garnish with fresh coriander.