Heat 1½ tablespoons of vegetable oil in a large wok over high heat. Stir-fry 2 garlic cloves, minced, and 1 teaspoon of finely chopped red chili for 10 seconds.
Add 1 small onion, diced, and cook for 1 minute. Add 150g of chicken breast, thinly sliced, and stir-fry until mostly opaque.
Add 1 tablespoon of kecap manis and cook for 1 minute. Add 3 cups of cooked white rice, refrigerated overnight, 2 tablespoons of extra kecap manis, and 2 teaspoons of ready-to-use shrimp paste.
Stir-fry for about 2 minutes, until the rice is steaming hot and lightly caramelized and the chicken is cooked through.
In another frying pan, heat 1 tablespoon of vegetable oil for the eggs. Fry 4 eggs until the whites are set.
Top the rice with the eggs and 1 sliced scallion. Serve with sliced cucumber and tomato wedges.
