Add all the paste ingredients to a pstle and mortar or blender and make a smooth paste.
Julienne the shallot for garnish and heat a small pan to medium high. Add a generous amount of oil and add the shallots. Fry and keep stirring until they are golden brown all over and crispy. Remove and spread out on a paper towel to drain. Keep the pan hot and the oil in it.
Dice the chicken thichs into 1-2cm chunks. Slice the green beans into thin rounds.
Heat a wok over high heat and add oil. Add the spice paste and cook off for 3 seconds or so stirring vigorously.
Add the chicken and mix well. Stir fry until the pink has left the outside of the chicken and add the sliced beans.
Stir fry for another minute and add the rice. Break it up with the spoon and mix well. Stir fry for another minute or so to fry the rice.
Add the sauce and mix well. Stir fry for another minute to let the sauce caramelise and reduce the heat to low.
crack the eggs to the pan you fried the shallots in. Fry until brow and crispy on the botton. Splash some of the oil over if needed to cook the top, but try to keep the yolk unny. Keep the rice stirring occasionally in the meantime to prevent it burning.
Serve the rice in a bowl with slices of the tomato and cucumber. Lay a fried egg over it and garnish with the crispy shallots!
