Chayote cut into matchsticks and stir-fried with garlic, shallot and fish sauce until just tender, then folded together with big chunks of soft scrambled egg. A quick home-style side for rice.

Ingredients

• 2 chayote squash
• 3 eggs
• 1 shallot, minced
• 2 cloves garlic, minced
• 2 Tbsp fish sauce, divided
• Salt and pepper
• 2 Tbsp neutral oil, divided

Instructions

1. Peel the chayote and cut it into ¼-inch matchsticks.
2. Beat the eggs with 1 Tbsp fish sauce.
3. Heat 1 Tbsp oil in a skillet over medium heat and scramble the eggs until just set. Set aside.
4. Add the remaining 1 Tbsp oil and cook the garlic and shallot until softened and lightly browned.
5. Add the chayote, a pinch of salt and pepper and the remaining 1 Tbsp fish sauce. Stir-fry until fork-tender but not mushy.
6. Return the eggs to the pan and gently break them up, keeping big chunks. Don’t overmix.

Notes & substitutions