May Contain: Milk, Mustard, Seafood, Sesame, and Tree Nuts.
Rinse and drain broken rice in a fine mesh sieve. Add rice to a small pot with 1 ¼ cups (2 ½ cups for 4 servings) salted water and bring to a boil. Reduce heat to low and cover with a lid. Cook for 10-12 minutes, or until grains are tender. Remove lid and fluff with a fork.
Wash cilantro, green onion, cucumber, and lime. Pick and chop cilantro leaves. Thinly slice green onions. Cut cucumbers into ½ inch slices. Cut lime in half.
Add cucumbers to a medium mixing bowl. Season to taste with salt, pepper, and lime juice. Add half of the cilantro. Mix well.
In a small bowl, whisk tamarind concentrate, coconut sugar, kecap manis, garlic, and sambal oelek to taste. Set aside for Step 5.
Cook Fried Rice
Heat 2 tbsp. (4 tbsp. for 4 servings) oil in a large skillet over medium-high. Once hot, add shallots to skillet. Cook for 1 minute or until becoming golden. Add cooked rice and peanuts to skillet. Fry for 2-3 minutes, stirring occasionally until hot. Stir in prepared sauce and fry for 4-5 minutes, turning occasionally. Stir in half of the green onion.
While rice from Step 5 is frying, heat 2 tbsp. (4 tbsp. for 4 servings) oil in another large skillet over medium. Crack eggs into skillet and cook for 3-4 minutes, until whites are set and yolks are still runny, or cook to preference.
Divide fried rice onto serving dishes. Top with fried eggs. Garnish with remaining cilantro, green onion, and crispy onions. Serve with a side of marinated cucumbers. Squeeze remaining lime over everything if desired. Enjoy!