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Place shrimp paste on a piece of foil; fold around to form a packet. Heat a gas or electric burner over medium-high heat; using tongs, hold packet on burner, and cook, turning once, until toasted and fragrant, about 2 minutes; cool. Unwrap and transfer to a small food processor with sugar, shallots, garlic, chiles, and 2 tbsp. water; puree until smooth. Set flavoring paste aside.
Heat oil in a 12" skillet over medium-high heat. Add eggs, season with salt, and cook until yolks are just cooked through and crisp at the edges, about 4 minutes. Using a spoon, transfer to a plate; set aside. Return skillet to medium heat and add flavoring paste; cook, stirring, until fragrant, about 3 minutes. Increase heat to high, add rice, breaking up clumps, and cook, stirring, until heated through, 6 to 8 minutes. Add soy sauce, and cook, stirring, until evenly combined, about 30 seconds more. Season with salt and divide among serving plates; place an egg on top of each serving, and serve with cucumbers on the side.