Rinse rice in cold running water. Place it in a large saucepan over high heat. Cover with water. Bring to the boil. Reduce heat to medium, and cook for 7-10 mins or until tender. Drain. Spread over a baking tray. Leave to cool. Set aside. If you have time, chill for 2 hours or overnight.

Heat 1 tablespoon oil in a wok over medium heat. Crack in one egg. Season with salt. Cook to your liking, and transfer to a plate. Repeat with the remaining eggs. Set aside.

Heat 1 tablespoon oil in the same wok over high heat. Add onions and garlic. Stir-fry for 2 minutes or until the onions are soft and translucent. Add shrimp paste. Stir-fry for 1 min or until fragrant.

Add chicken. Cook, stirring, for 4-5 minutes or until cooked through. Add carrot. Stir-fry for 2 minutes or until tender. Add frozen corn. Stir-fry for one minute or until heated through.

Add rice and stir-fry for 4 minutes or until heated through. Add kecap manis and stir-fry for 1 minute or until heated through.

Divide rice among four bowls. Top with fried eggs, and garnish with spring onions. Serve with sliced cucumbers and tomatoes.