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Use damp hands to break up the large clumps of chilled rice, wetting your hands as needed (this prevents the rice from sticking to them). Briefly rinse the salted fish with warm water, then cut it into tiny cubes, removing and discarding any bones you find. Mince the fresh shallot and cut the spring onions into 5mm (¼in) pieces. Finely chop the palm sugar. Halve the cherry tomatoes and slice the cucumber.
Heat 60ml (¼ cup) of cooking oil in a wok placed over a medium-low flame. Add the salted fish then cook until it is crisp and pale golden, stirring often. Scoop the fish from the wok, leaving behind the oil. Drain the fish on paper towels.
If there's more than 30ml (2tbsp) of oil left in the wok, pour off the excess. Set the wok over a medium-high flame. Add the minced shallot and stir-fry for about 30 seconds, then add the rice and a light sprinkling of salt. Cook the rice until it's hot, stirring frequently and drizzling in more oil if it sticks to the wok.
In a bowl, stir together the sambal belacan, kecap manis and palm sugar, then add this to the rice and combine thoroughly. Taste the rice and add more salt, if needed. Stir in most of the salted fish, spring onion, fried shallot and fried garlic, reserving a little of each to sprinkle on top of the finished dish. Mix the ingredients well then turn off the flame.
Lightly oil a small skillet set over a medium-high flame. Fry the eggs so they have a runny yolk, turning them over once.
Scoop the fried rice onto plates and top each portion with an egg. Sprinkle the reserved salted fish, spring onion, fried shallot and fried garlic over the rice and garnish with cherry tomatoes and cucumber slices. Serve immediately.