1.Heat half the oil in a wok; stir-fry the pork, in batches, until browned. Remove from the wok.
2.Heat the remaining oil in the same wok; stir-fry onion, capsicum, chilli, garlic, ginger and shrimp paste until fragrant and softened. Add prawns; stir-fry until changed in colour. Add rice; stir-fry for 1 minute or until well combined.
3.Return the pork to the wok with green onions and kecap manis; stir-fry to coat the rice in sauce.
4.Meanwhile, heat the extra oil in a large frying pan; cook the eggs, sunny side up, until the whites are set. Remove from the pan; cover to keep warm.
5.Top each serve of rice with an egg; sprinkle with peanuts and extra onions.