Yam Kai Thai Eggs with Leftover Grains
Ingredients
- 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)
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