Cook rice according to package directions. Cool completely.
In small food processor, pulse together shallots, garlic, fresh chili, salt, oil and 2 tbsp water. Pulse to a paste consistency.
In a large wok or skillet set over medium-high heat, add remaining oil. Cook spice paste, stirring constantly for 3 to 4 mins or until slightly darker shade and very fragrant.
Stir in rice. Cook, stirring, for 3 to 4 mins or until well coated in sauce. In a small bowl, stir in soy sauce and sugar. Add to rice. Cook, stirring for 5 to 8 minutes or until rice heated through.
Divide rice among 6 bowls. Top with fried egg. Garnish with tomato slices, cucumber slices and fried shallots. Drizzle with kecap manis and sprinkle with cilantro.
Kecap manis is a sweet soy sauce, make your own substitute by combining 2 parts oyster sauce to 1 part brown sugar.
Add 1 tsp shrimp paste or 1 tbsp fish sauce to spice paste for added flavor.
For milder nasi goreng, use only 1 chili pepper and remove the seeds.