Tip the rice into a bowl. Cover with cold water. Whisk the rice for 1-2 mins till the water turns cloudy (this is the starch). Drain the rice. Rinse under cold water.
Tip the rice into a small pan. Pour in 400ml boiling water. Add a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Gently simmer for 8 mins till the water is absorbed and the rice is just tender. Turn off the heat.
Meanwhile, peel and thinly slice the shallots. Warm a deep frying pan or wok over a medium-high heat. When warm, add 2 tbsp olive oil, the shallots and a pinch of salt. Cook and stir for 4-5 mins till golden and crispy. Using a slotted spoon, remove from the pan and place on a plate lined with kitchen paper. Turn the heat off.
Halve the pepper and scoop out the seeds and white bits. Finely chop. Halve the chilli and flick out most of the seeds (or leave them in for extra heat). Finely chop. Finely shred the spring greens, discarding any thick cores.
Chop the pork strips into small pieces. Place the frying pan back on a medium-high heat. When hot, add the pork. Stir fry for 2-3 mins till it begins to brown. Throw in the pepper and chilli. Stir fry for 2 mins. Sprinkle in 1 tsp of the turmeric.
Drain the rice if there is any water left in the pan. Tip the rice into the frying pan with the pork and veg. Toss it a couple of times to mix well, then add in the spring greens. Cook and stir for 1 min till the greens have just softened. Take off the heat briefly.
Peel and grate or crush the garlic. Whisk the egg and garlic with 2 tbsp tamari in a small bowl. Pour it into the pan. Put back on the heat. Carefully toss everything together to coat it in the eggy mix. Cook and stir for 2 mins, scraping the edges and sides of the pan to make sure nothing sticks.
Taste the nasi goreng and add the rest of the tamari if you think it needs it. Spoon it into warm bowls. Top with the crispy shallots. Serve with wedges of lime for squeezing over.