Crack the eggs into a bowl. Add the fish sauce, soy sauce, oyster sauce, dried chives and garlic powder to the eggs. Beat for a couple of minutes.

Heat up a small pan over medium high heat. Once hot, add the beaten eggs. Gently push the edges of the egg towards the center so that the runny part can make contact with the pan. 

Once the bottom is nice and browned carefully flip the omelet over and continue to cook for about 30 seconds. Serve over steamed Jasmine rice and top with sriracha.