If the mountain of dishes in the sink is putting you off cooking, this one-pan wonder could be the one for you.

Cook 40 mins | Serves 4

• 4 eggs
• 2 Tbsp vegetable oil
• 500g chicken thigh fillet, 4cm pieces
• 1 brown onion, thinly sliced
• 2 garlic cloves, crushed
• 2 Tbsp sweet soy sauce
• 1 Tbsp salt-reduced soy sauce
• 1 Tbsp sweet chilli sauce
• 1 tsp sambal oelek
• 2 cups long-grain rice
• 4 cups (1L) chicken stock
• 12 green prawns, peeled, deveined
• 2 green onions, sliced
• 1 large Lebanese cucumber, sliced
• 250g cherry tomatoes, halved
• 2 Tbsp roasted peanuts chopped
• Coriander sprigs, to serve

Preheat oven to 180°C. Heat oil in a large ovenproof frying pan over a medium heat. Add chicken and cook until browned. Add onion and garlic and cook until softened. Add sweet soy sauce, salt-reduced soy sauce, chilli sauce, sambal oelek and rice. Stir until well combined. Pour in stock and bring to the boil.

Remove from heat and cover with foil. Place ovenproof pan in oven and bake for 20 minutes.

Add prawns to the mixture. Then make 4 indentations into the rice and break an egg carefully into each indent. Cover with foil again and bake for a further 10 minutes or until the egg whites are just cooked. Remove from oven and rest, covered, for 10 minutes. Top with onion, cucumber, tomatoes, peanuts and coriander to serve.