Whisk together all ingredients for sauce. Prep all remaining ingredients and set them beside the stove.
Heat a wok or skillet over medium-high heat. Add pancetta and cook, stirring constantly, until crisp, about 2 minutes. Add garlic and white parts of green onions and cook until fragrant, about 1 minute. Use a slotted spoon to transfer pancetta and seasonings to a large mixing bowl, leaving any oil in the pan.
To the hot pan, add vegetables and saute until tender and beginning to brown in spots, about 3 minutes. Add half the sauce and saute until vegetables are coated, 1 minute. Transfer vegetables to the mixing bowl with the pancetta.
To the hot pan, add the remaining sauce and then rice and stir to combine. Stop stirring and let rice sit in the hot pan for long enough to brown on the bottom but not burn (this isn't necessary, but if your pan is quite hot, it results in brown crispy bits of rice that we love; don’t do this for more than a minute or the rice will overcook ). Add the pancetta and vegetables back into the pan along with green parts of green onions and stir to combine. Transfer rice to a serving dish.
Place a new pan (preferably a large skillet or any pan that you like to use for cooking eggs) over medium heat. Add oil and when hot, crack the eggs into the pan. Leave the eggs, without turning them until the whites are cooked through and the yolks are still runny, about 4 minutes (you can flip them over to cook the other side or leave them sunny-side-up).
Place eggs over rice and serve immediately with lime wedges on the side. Season to taste with lime juice, extra fish sauce, or hot sauce like Sriracha.