Heat 1/3 cup vegetable oil in a large wok till smoking hot. Add the chicken pieces and season lightly with salt. Cook till the chicken is just about done; remove and keep aside.
In the same wok (add more oil only if necessary), add the onions, garlic, chillies and sauté on medium heat till the onions are softened.
Lower heat and add the shrimp paste and turmeric. Break down the shrimp paste using the back of the ladle and mix well to combine. Cook for about 1 minute till it gets aromatic.
Next add the cooked chicken pieces along with the light green stalks of the bok choy; toss and stir fry for 30 seconds.
Add the cooked rice, soy sauce and kecap manis. Toss well to combine and finally add the bok choy leaves. Mix well and stir fry for about a minute.
Once the rice is done, fry the eggs to your individual preferences.
To serve, place the fried rice in a bow and top with fried egg, cucumbers, coriander, sambal oelek, shallots and kecap manis.
Tuck in!