From Lara Lee's "Coconut & Sambal"
(you can adjust this)
Place shallots in a small bowl and sprinkle with a generous pinch of salt. Let sit at least 15 minutes. This will take the raw edge off them.
Mix makrut lime zest and juice, makrut lime leaves, lemongrass, chiles, ginger, and garlic in a small bowl to combine. Add shallots and add palm sugar to taste. Taste and season with more salt and/or lime juice if needed. Drizzle with oil; set aside.
Heat 2 Tbsp. oil in a large wok or skillet over medium. Add leek and shallots and cook, stirring, until just softened, about 5 minutes. Add chile and turmeric and cook, stirring, 2 minutes, then add bok choy and cook, stirring, 1 minute.
Add rice to pan and cook, breaking up any clumps with a wooden spoon and stirring to combine well, until rice is warmed through. Add kecap manis, soy sauce, tomato purée, and vinegar and stir well to combine, then stir in sambal matah. Remove fried rice from heat and season with salt and pepper.
Meanwhile, heat remaining 1 Tbsp. oil in a large nonstick skillet over medium. Crack eggs into pan and cook until whites are partially cooked, 2–3 minutes. Tilt pan and spoon hot oil over egg whites until fully cooked (I like my yolk runny, but cook yours to your liking). Season with salt.
Divide fried rice between plates and top with fried shallots, scallion and a fried eggs. Serve with crackers if desired.
