Start by making your pickles as they take a while to marinate. In a small pot, combine vinegar, sugar, salt, garlic, shallots, and chilies; bring to a boil. Place your carrots and cucumber into a heat-proof jar. Pour the boiled pickling liquid over the vegetables, seal tightly, and let it cool. Then, store it in the fridge.

While the pickles cool, slice the shallots and sprinkle with a bit of salt. Let them sit for 10 minutes to draw out moisture. Pat them dry with a paper towel and fry in oil over low heat until golden.

Take your shrimp crackers and break them into large pieces. Heat oil in a pan until hot. Fry until they are golden and crispy. Drain on paper towels.

In a mortar and pestle or food processor, pound garlic, shallots, and shrimp paste into a smooth paste. In a small bowl, mix together kecap manis, fish sauce, and sambal oelek.

Heat oil in a wok over medium-high heat. Add the herb paste and sauté for about 1-2 minutes until fragrant.

Toss in any optional proteins or vegetables you've chosen and stir-fry for an additional 3-4 minutes until cooked through.

Add the cold jasmine rice to the mixture and pour the sauce evenly over. Stir-fry vigorously until everything is well-combined and the rice is heated—aim for about 4-5 minutes.

Plate your fried rice, top with chopped green onions, a sunny side-up egg, and arrange the fried shallots and shrimp crackers around the plate. Add the pickles and fresh tomato or cucumber slices for garnish.