Chinese Sweet and Sour Eggs
A true easy lazy meals when I want something quick, saucy, and satisfying. It’s made with crispy-edged fried eggs simmered in a glossy sweet and sour sauce, then finished with green onion, chili, and sesame seeds.
Ingredients
Main
- 3 –4 eggs
- 1 tbsp oil
Garnish
- ½ stalk green onion finely chopped
- 1 red chili sliced, optional
- Toasted sesame seeds optional
Sauce
- 1 tsp doubanjiang Sichuan spicy soybean paste, optional — adjust saltiness if skipping
- 2 tsp light soy sauce
- 2 tsp ketchup
- 2 tsp sugar
- 1 tsp rice vinegar or clear rice vinegar not aged vinegar
- ½ tsp cornstarch
- 3 tbsp water
Instructions
- In a small bowl, add the doubanjiang, light soy sauce, ketchup, sugar, rice vinegar, cornstarch, and water. Mix until combined and set aside.
- Heat a pan over medium heat. Add the oil, then crack in the eggs. Fry the eggs until the whites are set and the edges are lightly golden and crispy. You can also cook the yolks to your liking.
- Give the sauce another quick stir to make sure the cornstarch is evenly mixed, then pour the sauce around the eggs.
- Lower the heat and let everything simmer for 1–2 minutes, or until the sauce thickens and becomes glossy.
- Garnish with green onion, sliced red chili, and toasted sesame seeds. Serve hot over rice and enjoy.