Spoon the cooked rice into a bowl until full, then gently invert the bowl onto the center of a plate. Set aside. Heat a pan and add oil. Crack the eggs into a bowl, season with salt and soy sauce, and beat lightly. Once the pan is hot, pour in the eggs.

Wait for the edges of the eggs to set and the bottom to cook slightly, while the top remains creamy. Place the eggs over the rice and arrange nicely.

Pour the canned fish into the same pan. Season with lime, salt, fish sauce, sugar, and sliced chilies. Stir to combine. Wait for the sauce to bubble, then turn off the heat. (Feel free to add shallots or other ingredients if you like.)