Start by making the bumbu spice paste. Roughly chop all the ingredients and use a pestle and mortar to grind them to a rough paste.
Heat a wok over a medium-high heat. Add the oil and scramble the egg until dry and crumbly (I know this will be against your instincts, but go with it). Add the bumbu, whole lemongrass and lime leaves and mix well. Season with the salt and sugar.