Pour oil into a wok until it is half-full. Heat over medium heat until hot. Cook prawn crackers, 3 to 5 at a time, for 30 to 40 seconds or until they expand. Remove with a slotted spoon. Drain on paper towels. Allow oil to cool then drain.
Heat a wok over high heat until hot. Add 3 teaspoons of oil and one-third of the beef. Stir-fry for 3 minutes or until browned. Remove to a plate. Repeat twice with oil and remaining beef.
Add onions and chilli to wok. Stir-fry for 1 to 2 minutes or until just tender. Add rice, ketcap manis, fish sauce and beef. Stir-fry for 1 minute or until heated through. Remove from heat. Cover to keep warm.
Heat 1 tablespoon of oil in a frying pan over medium heat. Break 2 eggs into pan. Cook for 2 to 3 minutes or until whites are firm but yolks are still soft. Repeat with remaining eggs. Spoon rice into bowls. Top with eggs. Serve with prawn crackers.