Cook the rice according to package directions. Drain the water (if there is water left) as soon as the rice is ready and let the rice cool. Tip: fry the rice briefly before adding water. This makes the rice absorb flavors better later.
Meanwhile, peel the garlic and chop or crush. Chop the onion and cut the red pepper in half lengthwise and chop finely (with seeds if you like spicy). Wash the bell pepper and cut into small cubes. Cut the leek into rings and wash in a colander.
Heat oil in a wok and sauté the garlic and onion. After a few minutes, add the red pepper, paprika, and leek. Stir-fry for 5 minutes over medium heat.
Meanwhile, heat the water, peanut butter, sweet soy sauce, sambal and lemon juice in a saucepan for the homemade satay sauce. Stir well and let it thicken.
Add the rice and bean sprouts to the vegetables and mix well. Season with sambal, sweet soy sauce and possibly salt and pepper. Leave on low heat so that the rice can heat up.
Fry the eggs in a frying pan. Season with salt and pepper. Meanwhile, chop the peanuts into small pieces.
Divide the fried rice over 4 plates, sprinkle the chopped peanuts on top and serve with egg, satay sauce and cassava chips.