In a small bowl, combine the fish sauce, lime juice, and sugar. Stir until the sugar is mostly dissolved. Add the garlic, shallots, and sliced chilies. Let the mixture sit for at least 10 minutes to allow the flavors to meld.

Crack the eggs into a bowl, ensuring you keep them separate if you plan on making multiple portions.

Warm a non-stick pan over medium heat and add the neutral oil.

To check the pan’s readiness, drop a small bit of egg white into the oil—it should sizzle gently.

Pour the eggs into the pan, using a spatula to shape the whites into a circular form. Break the yolks gently to create that beautiful marbled effect. Cook until the whites are set but the yolks remain semi-runny, about 1.5 minutes.

While the eggs cook, place some jasmine rice on a plate for serving.

Once the eggs are cooked, carefully transfer them over the rice.

Generously drizzle the prepared sauce over the eggs and serve immediately.

If incorporating extra toppings, cook or reheat them now and add them to the eggs right before serving.