Combine 1/2 cup vinegar, 2 tablespoons sugar, 1 tablespoon salt, a few slices of garlic, shallots, and chilies in a saucepan. Bring to a boil until the sugar dissolves. Pour the hot mixture over sliced carrots and cucumbers in a jar. Let it cool before using.

Heat a few tablespoons of oil in a pan over medium heat. Add sliced shallots and fry until golden and crispy. Set aside on paper towels to drain.

While shallots cool, heat oil in a separate pan and fry your shrimp crackers until crispy. Drain and set aside.

In a mortar and pestle, pound together the garlic, shallots, and shrimp paste until it forms a paste. In a separate bowl, mix the kecap manis, fish sauce, and sambal.

Heat oil in a wok over high heat. Add the spice paste and sauté for about 30 seconds until fragrant. If using, add your choice of proteins and stir-fry until cooked through. Toss in any veggies and stir-fry for an additional minute.

Introduce the cold jasmine rice into the wok. Pour the sauce mix over it, and stir-fry until everything is combined and heated through (approximately 2-3 minutes).

Plate up the fried rice and finish with a sprinkling of chopped green onions, a sunny-side-up egg, crispy fried shallots, a side of shrimp crackers, and your pickled veggies for garnish.