Simple Thai Rice with Shrimp Paste

1. Beat the eggs in a bowl until well mixed. Dab a tissue with oil to wipe the inside of the pan or use an oil spray. Pour half of the beaten egg and tilt the pan so the egg evenly coats the bottom of the pan. Cook on medium heat until set and golden. Flip it over to cook the other side. Transfer to a plate once done and do the same to the other half.
2. Arrange the two omelletes on top of each other and roll. Cut them into thin slices to create strips. Set aside.
3. Fry the slices of Chinese sausage in little oil for a few minutes until edges turn brown and some of the fats are rendered out. Set aside.
4. Wash green mango and peel off the skin. Use a shredder to shred the flesh. Or use a knife slice the mangoes on each side, avoiding the pit. Cut the flesh into julienned strips.
5. Peel the onion and cut into half lengthwise, from top to the roots. Then cut each half across into thin slices. Set aside.
6. Wash and peel off the skin of the cucumber. You may keep some part of the skin on for design. Cut diagonally into thin slices. Set aside.
7. Slice the chili peppers very thinly and set aside. 

Preparing the Rice

1. METHOD 1. Place freshly cooked rice in a bowl and add the shrimp paste. Mix them well but gently with the back of a spoon until each individual grain is coated. 
2. METHOD 2. In the same pan where the Chinese sausage was cooked, add the shrimp paste and cooked rice. Stir-fry until the rice starts to pop or bounce. 
3. Assembly:
4. Pack the shrimp paste rice nice and tight into a bowl. Turn it upside down on a serving plate.  Arrange the sliced red onions, shredded green mango, Chinese sausages, slices of cucumbers, shredded omellete around the rice. Top with sliced hot chili peppers.