Ingredients
1 tomato, chopped
4 cloves garlic, chopped
1 jalapeño, chopped
1 tsp. white vinegar
2 tbsp. fish sauce
kosher salt
1/4 c. fresh cilantro, roughly chopped
5 tsp. extra-virgin olive oil, divided
3 large eggs
1 medium onion, chopped
1 large carrot, chopped
1 c. green beans, chopped into 1" pieces
1 red pepper, chopped
4 c. cooked jasmine rice
1 lime, cut into wedges
Preparation
Step 1In a mini prep food processor, add tomato, garlic, jalapeño, vinegar, fish sauce, and salt and pulse until blended, 1 minute. Add cilantro and pulse until just incorporated, then set aside. Step 2In a small bowl, whisk eggs with a fork until light and foamy, and season with salt. In a large skillet over medium heat, heat 1 teaspoon oil. Add eggs and stir slowly with a spatula until large curds form and eggs are set. Remove and set aside.Step 3Heat remaining 4 teaspoons olive oil in a skillet. Add onion, carrots, green beans, red pepper, and salt and cook until softened, 3 to 4 minutes, then add 2 tablespoons water and continue to cook until water is absorbed. Add rice and 1/2 cup sauce and cook 4 minutes more.Step 4Turn off heat and stir in eggs and remaining cilantro. Squeeze fresh lime juice over rice and serve with remaining sauce.
