1. Cook the beans in a pan of boiling water for 3 minutes, then drain and refresh under cold water.
2. Meanwhile, heat the oil in a wok or large deep frying pan and cook the chicken for 3-4 minutes until browned. Stir in the carrot and stir-fry for 1 minute.
3. Reduce the heat and stir in the Nasi Goreng paste, stirring to coat the chicken in the paste.
4. Stir in the rice, spring onions and beans and cook for 2-3 minutes until the rice is heated through. Remove from the heat and cover the pan to keep warm.
5. Heat the oil in a frying pan and fry the eggs for a couple of minutes.
6. Spoon the Nasi Goreng onto 4 warmed plates of bowls and top each with a fried egg. Scatter over some slices of cucumber and serve immediately.
Tip: Serve drizzled with Malay Taste Kicap Manis.