Heat 2tbsp oil in a large saute pan or wok on medium-high heat. Add the shallots, garlic and red chilies; cook for 2~3 minutes.
Stir in the ground spice paste and fry for a few minutes until it doesn’t smell raw anymore.
Add the carrots, green beans, cabbage and bok choy; fry till the veggies are crisp tender, about 3~5 minutes.
Add the cooked rice, kecap manis, salt & pepper. Mix well until everything is nicely incorporated and the rice is heated through.
Garnish with spring onions, fried cashews, fried shallots and serve with fried egg and sliced cucumbers.