Step 1

Mix chile, vinegar, sugar, 2 Tbsp. fish sauce, and 1 Tbsp. water in a small bowl until sugar is dissolved. Set sauce aside.

Step 2

Whisk eggs and remaining 1 Tbsp. fish sauce in a small bowl until smooth and frothy. Stir in half of the scallions; season with white pepper. Heat oil in a medium cast-iron or nonstick skillet over medium-high. You want the oil really hot, almost smoking; be careful! Pour egg mixture evenly across skillet. Let cook, undisturbed, until golden brown underneath, about 30 seconds. Carefully turn over with tongs, gently lowering it away from you. Cook until golden brown on other side, about 1 minute. Transfer to paper towels to drain.

Step 3

Serve khai jiao over rice, topped with remaining scallions, with Sriracha and reserved sauce alongside.