Using a fork, beat eggs with fish sauce and lime juice.
Heat oil in a wok until very hot and the oil starts to smoke. Add eggs and cook until it is set and browned on the other side.
Using a slotted spoon, flip over the cook the other side. Flip over a few times and cook until desired crispiness.
Remove to a paper towel to absorb any excess oil.
Serve with rice and Sriracha.