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Heat the oil in a wok or large skillet over medium-high until shimmering.
Add the shallots, garlic, and pancetta, and saute until fragrant (just a minute or two).
Add the kale and stir until it turns a deep green.
Dump in the tomatoes and let any remaining liquid cook off (30 seconds or so).
Add the rice and mix well with the vegetables.
Clear a little well in the center and crack the eggs into it.
Immediately stir the eggs into the rice mixture, breaking up the yolks as you go, and continue stirring until there's no sign of liquid eggs.
Add the stir fry sauce, mixing thoroughly.
Taste, and add more sauce, if necessary.
Divide into two bowls, and top with scallions and cilantro.