Categories: Egg dishes

Ingredients

• 2 Tbsp. fresh lime juice
• 1 (1-inch) piece fresh ginger, minced
• 1 large clove garlic, minced
• 1 Tbsp. fish sauce
• 1 Tbsp. unseasoned rice vinegar
• 2 Tbsp. warm water
• 1/2 tsp. sugar
• 1/4 tsp. crushed red pepper flakes
• 1 handful baby carrots OR 1 medium whole carrot, peeled and cut into matchsticks
• 1/2 seedless cucumber, cut into matchsticks
• 4 stems cilantro with leaves, minced
• 1 Tbp. vegetable oil
• 4 eggs
• 1/4 tp 1/2 medium jalapeno pepper

Directions

1. In a glass bowl, combine lime juice, ginger, garlic, fish sauce, vinegar, water, sugar and red pepper flakes. Add carrots and cucumber, and toss to coat. Add half of the cilantro; set aside.

2. Heat the oil in a medium nonstick skillet over medium heat; swirl to coat evenly.

3. Lightly beat the eggs in a bowl. Pour eggs into the skillet. Cook 3 or 4 minutes, stirring gently a few times, so the eggs are lightly scrambled.

4. While they are cooking, cut the jalapeno crosswise into very thin slices (to taste), seeding as needed.

5. Divide the eggs evenly among individual plates; top with equal portions of the vegetables and their dressing, then top with the reserved cilantro leaves and jalapeno slices. Serve right away.

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