Heat 2 teaspoons of the oil in a wok, add the garlic, ginger, chilli and tamarind and fry for 2 minutes. Cook the rice in the microwave.
Add the beans and coriander stalks to the wok and stir-fry for 1 minute. Carefully stir in the hot rice and soy sauce. Season to taste with black pepper. Remove from the heat and add most of the coriander leaves.
Heat the rest of the oil in a frying pan over a high heat until very hot. Add the eggs and fry for a few minutes until set, with frilly edges.
Divide the rice between two warmed bowls. Place an egg on top and garnish with the remaining coriander leaves and some crispy fried onions. Serve with lime wedges, if you like.
Crispy fried onions are sold in 100g tubs; they are useful to have handy to add a savoury crunch to all sorts of dishes. Use plain white rice or a flavoured rice if you like. You can cook the rice from scratch but it will take 20–25 minutes.
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