Fried Egg Thai Salad

• 4 Tablespoons Vegetable Or Canola Oil For Frying Eggs
• 6 whole Organic Eggs
• 1/2 cups Ground Pork
• 1/2 whole Yellow Onion, Sliced
• 2 stalks Chinese Celery, Chopped
• 1/2 cups Cherry Tomatoes, Halved
• 1/2 whole English Cucumber, Peeled, Halved, And Sliced
• _____
• FOR THE DRESSING:
• 3 Tablespoons Fish Sauce
• 2-1/2 whole Whole Lime
• 2 Tablespoons Sugar
• 3 whole Thai Bird Chili, Sliced (for Medium Spicy)

1. Heat up oil in a wok or skillet to fry eggs. Crack eggs one at a time. Splash hot oil over eggs. Cook until the edge is crispy and the egg yolk is turning light yellow but not completely cooked. If you overcook the eggs, that's fine as well.
2. Place cooked eggs on a prepared towel sheet. After you're done with eggs, add pork. Use a wooden spoon to break it apart. Cook until it's cooked through. Place the pork in a salad bowl.
3. Cut fried egg into 4-6 pieces depending on how big you prefer them. Add sliced onions, chopped celery, cherry tomatoes, and sliced cucumber in a salad bowl.
4. Combine all the dressing ingredients. Whisk until well-mixed and sugar is dissolved. Adjust the taste.
5. Pour the dressing over the salad and mix. Enjoy!

vegetable, eggs, ground pork, yellow onion, stalks chinese celery, cherry tomatoes, cucumber, dressing, fish sauce, lime, sugar, chili

Taken from tastykitchen.com/recipes/salads/fried-egg-thai-salad/ (may not work)