Cook the rice: rinse the rice under cold running water and then place in large pan. Add the water, cover and bring to the boil and then simmer for 15-20 minutes. Remove the lid, stir and then leave to cool.
For the rest of the recipe: cut the courgette into small dice. Peel and thinly slice the carrots. Slice the spring onions. Peel and finely dice the garlic, ginger and the shallot. Roughly chop the lemongrass. Cut the red chilli in hald, remove the seeds and then finely dice.
Heat a frying pan and add a drizzle of oil. Break the eggs into the pan, stirring all the time to create scrambled eggs. Remove from the heat once cooked.
Heat a wok and the sesame oil. Add the shallot, garlic and ginger to the pan and cook until the shallot begins to soften. Add the carrot, chilli and the courgette to the pan and cook until they begin to turn golden brown. Add the ketjap manis and the shrimp paste. Mix well and then add the rice to the pan. Combine well and then fold in the scrambled eggs.