Step 1

In a mini food processor, combine the almonds, shallots, garlic and chiles, and pulse until a thick paste forms.

Step 2

Brush a wok or large (12-inch) nonstick skillet with a thin layer of oil and set over medium-high heat until hot. Add the eggs, swirling the pan around to coat the bottom, reduce the heat to medium-low, and cook until mostly set, 1 to 2 minutes. Using a spatula, gently lift the edges of the eggs so the uncooked portions flow underneath. Slide onto a large plate and let cool until warm, then transfer to a cutting board, roll up the omelet like a cigar and slice into 1/4-inch-thick strips. Return the strips to the plate and cover loosely to keep warm.

Step 3

Add 1 tablespoon of the oil to the wok and return it to medium-high heat. Add the shallot paste and cook, stirring frequently, until fragrant, about 2 minutes. Transfer to a small bowl.

Step 4

Add the remaining 1 tablespoon of oil to the wok, and return it to medium-high heat. Add the chopped vegetables and stir-fry until crisp-tender, about 2 minutes. Add the shallot paste, kecap manis and soy sauce, followed by the rice, and stir-fry until heated through and well combined, about 2 minutes.

Step 5

Arrange the tomato and cucumber slices around the perimeter of a large serving platter.

Step 6

Transfer the rice mixture to the platter, heaping it in the center. Top with the strips of egg and the scallions, and serve right away.