In a bowl, stir together the fish sauce, soy sauce, water and sugar. Set aside. Use your hands to break up the rice so no clumps remain. Set aside.

In a 12-inch nonstick skillet over medium-high, heat the oil until just smoking. Pour in the eggs and cook, stirring, until just set. Transfer the eggs to a plate.

Add the pancetta to the skillet and cook over medium until crisp. Using a slotted spoon, transfer to the plate with the eggs.

Pour off all but 1 tablespoon of the fat from the skillet and return to medium-high heat. Add the scallion whites, shallot and garlic, then cook until softened, about 1 minute.

Add the rice and cook, stirring occasionally, until heated through, about 2 minutes.

Stir the fish sauce mixture, then pour over the rice. Cook, stirring, until well mixed. Stir in the pancetta and egg, breaking up the egg.

Transfer to a large platter and sprinkle with cilantro and scallion greens. Serve with cucumber, lime wedges and pickled chilies.