Grind peppercorns, nutmeg, nuts, and sesame seeds to a fine powder and blend with remaining paste ingredients into a smooth paste.
Fry 175g of sliced shallots in 1cm of oil until golden-brown, then drain and season with salt.
Boil rice and water in a lidded pan, then simmer covered for 10 minutes on low heat.
Fluff the rice and spread onto a baking tray to cool without refrigerating.
Boil beans in salted water for 3 minutes, drain, and refresh in cold water.
Stir-fry shallots, garlic, chillies, and carrot in a smoking hot wok for 3 minutes.
Add spice paste, tomato purée, and ketjap manis, stir-frying for another minute.
Stir-fry turkey, rice, and beans for 3 minutes before combining with soy sauce and spring onions.
Fry eggs in a separate pan for 2 minutes while spooning hot oil over the yolks.
Plate the rice, sprinkle with crispy shallots, and top with a fried egg.