Step 1

In a wide pan over medium heat, heat butter until melted.

Step 2

Add onions and garlic and cook, stirring regularly, until softened.

Step 3

Add fish sauce and continue to cook for about 1 minute.

Step 4

Add carrots and jicama and stir to combine.

Step 5

Add water or stock and bring to a boil. Continue to cook for about 7 to 10 minutes or until vegetables are tender yet crisp and liquid is reduced.

Step 6

Add green peas and stir to combine.

Step 7

Add cream and eggs. Season with salt and pepper to taste.

Step 8

Continue to simmer for about 2 to 3 minutes or until green peas and eggs are heated through, vegetables are tender-crisp, and sauce is slightly thickened. Serve hot.