2. Heat the oil in a wok, and cook the onion, garlic, and green chile until tender. Mix in the carrot and celery. Stir in the rice (Don't put it in all at once, the rice can get mushy, put in a 1/3 at a time).
3. Mix in kecap manis, tomato sauce, and soy sauce. Continue cooking about 1 minute, until heated through. Transfer to bowls, and garnish with cucumber slices.
4. Fry the eggs individually, leaving the yolks runny and serve over top of each portion of rice.