Heat the oil in a nonstick skillet over medium high heat. Add the onions and cook, stirring, until golden. Add the rice and fry for about 2 minutes, stirring. Add the fish sauce and nam prik pao, starting with lesser amounts. Stir, working the sauces into the rice. Taste for adjustments.

Dump the rice into a serving dish and then add a little more oil to the pan. Quickly fry the eggs, preferably with a runny yolk so that its golden goodness can mingle with the nam prik pao. Serve on top of the rice with lime wedges if desired.

*If you want a more complete, less "on the go" meal, add more veggies before adding the rice.