Place all of the ingredients in a blender or food processor and whizz to a smooth paste, or grind using a pestle and mortar.
Beat the eggs and season.
Heat 1 tablespoon of the sunflower oil in a small frying pan over a medium-high heat, pour in a third of the beaten egg and cook until set on top.
Flip, cook for a few more seconds, then turn out and roll up tightly.
Repeat twice more with the remaining egg.
Slice the omelettes across into thin strips.
Heat a wok over a high heat until smoking.
Add 2 tablespoons of the oil and the spice paste and stir-fry for 1–2 minutes.
Add the tomato purée and ketjap manis and cook for a few seconds, then tip in the cooked rice and stir-fry over a high heat for 2 minutes until heated through.
Add the strips of omelette and stir-fry for a further 1 minute, then add the soy sauce, cucumber and most of the spring onions and toss together well.
Spoon into 4 bowls, scatter over the remaining spring onions and serve.
Notes & Wine Advice
For quick spicy rice broth,
tip 400 g cooked rice into a saucepan with 200 ml coconut milk, 600 ml hot gluten-free vegetable stock, 2 tablespoons tomato purée and 1 tablespoon mild curry powder. Bring to the boil and cook over a high heat for 4–5 minutes. Remove from the heat and stir in 6 finely shredded spring onions and ¼ cucumber, finely shredded. Season, ladle into 4 bowls and serve.