Reduce heat to medium. Add the onion, chilli and remaining oil to the pan. Cook, stirring, for 5 minutes or until the onion softens. Add the garlic and cook for 1 minute or until aromatic. Add the green beans and cook, stirring, for about 3 minutes or until tender crisp. Add the shrimp paste and cook, breaking up the paste with a wooden spoon, for 1 minute or until well combined and aromatic. Remove from heat.

Add the rice to the pan and stir, breaking up the rice with a wooden spoon, until well combined. Add the kecap manis and tamari. Stir until the rice is coated. Sprinkle with the stock powder. Pour in 250ml (1 cup) water and stir until combined. Transfer to the oven and bake for 10 minutes.

Add the prawns to the rice mixture and stir until combined. Make 4 indents in the rice mixture. Crack an egg into each indent. Bake for 8-10 minutes or until the eggs are cooked and the edges of the rice are crisp.