Heat the vegetable oil in a wok over a medium high heat and add the shallots. Fry for a good 15 minutes, stirring frequently, until they are deep golden brown, turning the heat down a little if they start to catch at the edges. Scoop from the oil with a slotted spoon and drain on a plate lined with a few sheets of kitchen paper. They will crisp up as they cool.
Drain all but a tablespoon of oil from the wok, reserving it in a small bowl for frying the eggs later.
Set the wok back over the heat and add the garlic, stir frying for a minute until lightly golden. Add the shallots, carrots and ginger and fry for a further 3 minutes until the carrots are just starting to soften. Add the spring greens and keep frying for another 3 minutes.
Stir through the soy sauce, ketchup, lime juice and chilli sauce, stirring well to mix through.
Tip in the rice, season to taste with a little salt and pepper and stir fry for a final 3 minutes until everything is piping hot.
Turn off the heat and leave to rest for a few minutes whilst you fry the eggs to your liking, using the reserved vegetable oil.
To serve, spoon the nasi goreng into warmed bowls. Top each with a fried egg and scatter over the peanuts and crispy shallots. Serve immediately with extra chilli sauce.