Put the rice in a large saucepan with 500ml water, bring to a simmer, lower the heat to medium, cover and cook for 30 minutes, then drain into a sieve.
Meanwhile, put the sambal ingredients in the small bowl of a food processor with a teaspoon and a half of salt and blitz smooth.
Heat 90ml oil in a large saute pan on a high heat, then add the lime leaves and half the sambal, and stir-fry for three minutes, until very fragrant (careful: it might spit). Add the cooked rice, soy sauce and another two tablespoons of oil, and stir-fry for 10 minutes, until the rice is coated and beginning to crisp up. Stir through three-quarters of the spring onions, then spoon the rice into two medium bowls and use the back of a spoon to compact it.
Wipe the pan clean, add the remaining tablespoon of oil and put on a high heat. Once very hot, crack in the eggs and fry hard until the whites are crisp around the edges and the yolks still runny, then transfer to a plate.
Turn out the rice bowls on to two plates, top each with an egg and scatter over the rest of the spring onions. Serve with the remaining fresh sambal and lime wedges for squeezing.
