In a medium saucepan, warm coconut or olive oil over medium heat. If you're using garlic and scallion whites, add them in, sautéing until delightful and softened, about 2-3 minutes.

Pour the rinsed rice into the saucepan and stir it around for about 2 minutes.

Carefully pour in 3 cups of water. Stir well and bring to a boil. Once it’s bubbling, reduce the heat to low, cover, and let it simmer for 20 minutes.

Once the time’s up, remove the pot from the heat and let it sit for a few minutes. Fluff the rice gently with a fork.

In a skillet, heat more oil over medium heat. Crack in the eggs and cook to your preferred doneness.

While your eggs are sizzling, whisk together the Sriracha, lime juice, soy sauce, and olive oil in a small bowl.

In serving bowls, pile on the fluffy rice, top with your perfectly fried eggs, and drizzle generously with the Sriracha lime sauce.