Yam Khai Dao (Thai Fried Egg Salad)

seriouseats.com

thegreekgeek

subheading: For the Dressing and Fresh Aromatics:

3 tablespoons (45ml) fresh lime juice from 2 limes

2 tablespoons (30ml) fish sauce

2 teaspoons (15g) palm sugar, softened (see note)

1 small shallot (15g), thinly sliced (see note)

1 medium garlic clove (5g), thinly sliced

1 stalk lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced into rounds (about 10g sliced lemongrass)

2 to 4 fresh Thai chiles (2 to 4g total), stemmed and thinly sliced into rounds (see note)

3 sprigs cilantro including stems (5g), cut into ½-inch pieces, plus extra leaves for garnish

1 scallion, green part only, sliced into ⅛-inch-thick rings (about 5g)

subheading: For the Fried Eggs:

2 large eggs

5 tablespoons (75ml) vegetable oil (see note)

subheading: For Serving:

Cooked jasmine rice

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