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Heat the oil in a large pan or wok over high heat. Add the peppers and shallot. Cook for 2-3 minutes to brown slightly.
Add the garlic and cook another 30 seconds, stirring.
Add the eggs and scramble them up. Cook them for 30 seconds to 1 minute, stirring, until the eggs cook mostly through.
Lower the heat to medium-high heat and add the cooked rice, green onion, soy sauce, kecap manis and shrimp paste. Season with salt to taste. Stir fry the rice until the rice starts to caramelize, 2-3 minutes, scraping up the bottom of the pan as you go to avoid burning.
Garnish with cucumber and tomato and serve!