Slice your spam, cucumbers, tomatoes, green onions, limes, chilis and shallots as instructed.
In a small bowl, whisk together the sauce for the rice.
In another small bowl, mix tamarind paste and 2 tbsp hot boiling water. Mash the paste up until it becomes a thick liquid. Remove and discard the pulp leaving a concentrate behind. Set aside.
Then in your hot wok or pan set over low-medium heat, add only 2 tbsp avocado or vegetable oil followed by 1 shallot sliced. Fry until they become browned and crispy on both sides. Remove and transfer to a small bowl leaving the oil in the pan.
Raise heat to medium high and add in the remaining shallot, spam and garlic. Give this a mix and fry for 3 minutes until spam is slightly browned.
Add in day-old cooked rice and break apart. Mix rice with other ingredients and allow this to cook in the pan for 1-2 minutes until it begins to steam.
Pour in sauce and quickly mix with rice. Once every grain of rice is covered in sauce, quickly remove and transfer to a serving plate. This should only take 2-3 minutes or less. Do not overcook. Keep warm by covering it with a lid.
Clean your wok or pan and set it over high heat. Add add 1 tbsp of oil. Crack your first egg into a bowl and slide the egg into the hot oil to shallow fry until you get crispy edges. The egg yolk should be runny. Repeat this process for remaining eggs. Place cooked eggs over fried rice.
Garnish rice with sliced cucumbers, tomatoes, red chili, green onion, fried shallots and limes. Enjoy!