1. Prepare rice to packet instructions, adding Chicken Bone Broth to cooking water.

2. In a dry pan, toast your raw cashews until lovely and golden. Set aside and chop when cooled.

3. Heat half your sesame oil over a high heat in either a large saucepan, or a wok. One at a time, crack your eggs and cook to your liking. Set aside and keep warm.

4. Add remaining oil to your wok before adding in your garlic, ginger, onion and frying until fragrant. Add in your chicken and cook, breaking apart any chunks, for 5 minutes or until cooked through.

5. Add in capsicum and sugar snap peas and cook until lovely and tender, about 4 minutes.

6. Add in your brown rice, tamari, and kecap manis (if using), and cook until combined

7. Divide between 4 bowls, top with your eggs, bean sprouts, chilli, coriander and cashews, then serve.