Description
A quick and comforting dish of lightly fried eggs simmered in a glossy sweet and sour sauce with ginger and scallions. Perfectly savory and tangy, it pairs beautifully with warm rice.
Ingredients
6 large eggs
1/2-inch piece fresh ginger, smashed and thinly sliced
2 scallions, cut into short pieces
2 tablespoons soy sauce
1 tablespoon black vinegar or rice vinegar
1 tablespoon sugar
1 tablespoon ketchup
1 teaspoon cornstarch
1/2 cup water
2 tablespoons neutral oil
Cooked rice, for serving
Instructions
- Whisk together soy sauce, vinegar, sugar, ketchup, cornstarch, and water in a small bowl until smooth.
- Heat 1 tablespoon of oil in a skillet over medium heat and fry the eggs until whites are set and edges are lightly golden. Transfer to a plate.
- Add remaining oil to the skillet and cook ginger and scallions until fragrant.
- Pour in the prepared sauce and let it gently simmer, stirring to keep the cornstarch evenly mixed.
- Return the fried eggs to the pan and spoon the sauce over them. Braise for 1 to 2 minutes until the sauce thickens and coats the eggs.
- Serve immediately over warm rice and garnish with extra scallions if desired.
Notes
Add garlic with the ginger for extra depth of flavor.
Include chili flakes or fresh chili for a spicier version.
Swap ketchup with tomato paste for a richer taste.
Add a splash of sesame oil at the end for a nutty aroma.
Include sautéed vegetables like bell peppers or onions for a more filling dish.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a pan with a splash of water to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan Fry and Braise
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 370 mg
