Created by ImPat on April 12, 2020
Step 1: Cook rice following packet directions and then set aside to cool slightly.
Step 2: Meanwhile, combine sprouts, coriander, mint, onion and half the chilli in a large bowl.
Step 3: Whisk juice, fish sauce, sesame oil, chilli oil, soy sauce and sugar in a bowl.
Step 4: Heat vegetable oil in a large frying pan over high heat and cook tofu, turning, for 2 to 3 minutes or until golden and crisp and then transfer to paper towel to drain and then reduce heat to medium-high and cook eggs, in two batches, until whites are set and yolks are still soft and transfer to paper towel to drain.
Step 5: Add rice and half the dressing to salad and toss to combine, arrange salad mixture and fried tofu on serving plates and top each with an egg.
Step 6: Sprinkle with fried shallots and remaining chilli and drizzle with remaining dressing and serve with lime wedges.