Description
A quick and savory fried egg dish simmered in a tangy ketchup-based sauce with aromatics, perfect served over rice.
Ingredients
- Vegetable or canola oil (for sauteing)
- 1/4 whole onion, chopped
- 1 stalk scallions, chopped (divided)
- 2 eggs
- 2 tbsp ketchup
- 1/2 tbsp soy sauce
- 1/2 tbsp garlic
- 1/4 tbsp oyster sauce (optional)
- 1/4 cup water
- Jalapeno peppers or chili oil (optional)
- Salt and pepper (to taste)
- Sesame oil (for garnish)
- Sesame seeds (for garnish)
Instructions
- Chop the onion and scallions, separating half of the scallions for later use.
- Heat oil in a pan over high heat and saute the onion with half of the scallions until fragrant.
- Crack the eggs directly on top of the sauteed aromatics.
- In a small bowl, mix ketchup, soy sauce, garlic, oyster sauce, and water until well combined.
- When the eggs are partially cooked, pour the sauce into the pan, spoon some over the eggs, and allow the rest to reduce.
- Add jalapeno peppers or chili oil if desired, then season with salt and pepper to taste.
- Serve the eggs over rice and garnish with sesame oil, sesame seeds, and the remaining scallions.
- Serve hot and enjoy.
Notes
- Adjust spice level by adding more or less chili oil or jalapenos.
- Oyster sauce can be omitted for a lighter flavor.
- Best served immediately over freshly cooked rice.
- You can substitute garlic with garlic powder if fresh is unavailable.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 370 mg
