If you don't have leftover rice, then make some rice according to package directions.
Start by making kecap manis or sweet soy sauce. In a small saucepan combine the soy sauce and brown sugar over medium heat. When the mixture starts to boil, turn the heat down to medium low and simmer for about 15 minutes until reduced, stirring frequently. Set aside.
In a medium bowl, add two of the eggs and the sesame oil and beat with a fork for one minute. Set aside.
Next make the shrimp: Heat a large nonstick skillet over medium heat with 1 tablespoon of the vegetable oil. Add the shrimp, cover, and cook for about minutes. Remove cover, stir, and then cook for another minute or two until the shrimp is cooked through.
Remove the skillet from the heat and add 2 tablespoons of the soy sauce mixture. Place the shrimp in a bowl, wipe out the skillet with a paper towel, and return the pan back to the burner.
Add the remaining tablespoon of vegetable oil and heat the skillet over medium heat. Add the finely chopped onion and saute for 5 minutes. Then add the ginger, garlic, and sambal oelek. Mix for another minute.
Add the beaten eggs to the pan and cook for 30 seconds, gently scraping up the egg from the bottom of the pan. Then add the rice and the remaining soy sauce mixture to the skillet. Break up the rice and cook for about four minutes until the rice is heated through and the soy sauce mixture is evenly dispersed. Add the shrimp to the rice and heat through. Turn off heat and keep warm on the burner.
Cook the remaining four eggs in a nonstick skillet to desired doneness - often nasi goreng is served with a sunny-side up egg.
Plate the rice and shrimp with the egg and add scallions, cherry tomatoes, and cucumbers. Serve with lime wedges and scallions.