Thai-style Garlic Chili Fried Eggs

In a small bowl, whisk together 1 tbsp soy sauce, 1/2 tbsp fish sauce, 1/2 tsp granulated sugar, and 1 tbsp lime juice until the sugar is dissolved. Set aside.

Finely mince the 4 cloves of garlic and thinly slice the 3 Thai bird's eye chilies. Chop the 1 stalk of scallion for garnish.

Heat 1/4 cup neutral oil in a wok or small skillet over medium-high heat. Once shimmering, add the minced garlic and sliced chilies. Fry for 1 to 2 minutes until the garlic turns golden brown and fragrant. Use a slotted spoon to transfer the garlic and chilies to a small bowl, leaving the infused oil in the pan.

Return the pan with the infused oil to medium-high heat until very hot. Carefully crack the 4 large eggs directly into the hot oil. Fry for 2 to 3 minutes, using a spoon to baste the egg whites with the hot oil. Cook until the edges are deeply browned and crispy, but the yolks remain runny.

Use a slotted spatula to carefully remove the eggs and transfer them to serving plates. Drizzle the reserved soy-lime sauce over the eggs, top with the fried garlic and chili relish, and garnish with the chopped scallion. Serve immediately.