Yam Kai (Thai Eggs) With Leftover Grains

• 1 1/2 tablespoons freshly squeezed lime juice (from 1/2 lime)
• 1 1/2 tablespoons fish sauce
• 1 1/2 teaspoons chile paste (sambal oelek), or to taste
• 1 cup (190 g) cooked barley, sorghum, quinoa, millet, or brown rice cooled
• 4 large eggs
• 1 tablespoon vegetable oil
• 4 shallots, thinly sliced
• 4 scallions, cut into 2-inch (5-cm) lengths, green and white parts separated
• 1 leftover cooked pork chop, meat removed from the bone and thinly sliced (optional)

1. In a medium bowl, stir together the lime juice, fish sauce, 1 teaspoon of the chile paste, and the cooked grain of your choice; set aside.
2. Put the eggs and the remaining 1/2 teaspoon of chile paste in a small bowl and beat with a fork to combine; set aside.
3. In a large heavy saute pan, heat 1/2 tablespoon of the oil over medium-high heat. Add the shallots, the white sections of the scallions, and the pork, if using, and cook, stirring occasionally, until the shallots are very dark brown and shriveled, about 4 minutes. Add the scallion greens and the remaining 1/2 tablespoon of oil and cook for 1 minute. Pour in the egg mixture and cook without disturbing for 30 seconds, then turn and stir, breaking it up a little but keeping good-size pieces together, cooking until just set, about 45 seconds. Pour in the grain mixture and cook, turning with a spatula, until heated through, about 1 minute. Serve.

freshly squeezed lime juice, fish sauce, chile paste, sorghum, eggs, vegetable oil, shallots, scallions, pork chop

Taken from www.epicurious.com/recipes/food/views/yam-kai-thai-eggs-with-leftover-grains-51194830 (may not work)