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PaiChongchitnant
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In a wok or a large frying pan, add just enough oil to coat the bottom and cook off all the shrimp over medium high heat. Remove and set aside.
In the same pan, over medium heat, add chopped garlic and cook for a few minutes just until it starts to turn golden.
Add salted egg yolks and stir until the yolks are partially dissolved but still with lots of chunks. Deglaze with a splash of water as needed to keep the pan moist.
Add long beans, bell pepper, fish sauce, soy sauce, Thai chili paste, and sugar. Toss together until the chili paste is well mixed, adding water a little at a time as needed if it becomes too dry.
Add the rice and toss until the rice is evenly coated in sauce.
Turn off the heat and toss in tomatoes and green onions.
Plate the rice and place the shrimp on top. Serve with cucumber slices and a lime wedge.