Sweet-and-Sour Sun-Style Mini Eggs

Ingredients

• 6 eggs (Hard-boiled, then cooled and cut into 4 quarters each)
• 1 tbsp vegetable oil (For browning the eggs)
• 3 tbsp ketchup (Base of the sweet-and-sour sauce; estimated quantity)
• 2 tbsp soy sauce (Estimated quantity)
• 2 tbsp rice vinegar (Estimated quantity)
• 2 tbsp sugar (Estimated quantity; adjust to taste)
• 1 tsp cornstarch (For thickening the sauce; estimated quantity)
• 3 tbsp water (For mixing with the cornstarch and sauce)
• 3 cup cooked white rice (Serve the eggs over hot, fluffy rice; estimated quantity)
• 1 green onions (Thinly sliced, for finishing; estimated garnish)
• 1 tsp sesame seeds (For finishing; estimated garnish)

Steps

1. 1

   Cook 6 eggs until hard-boiled, about 9 to 11 minutes after the water returns to a boil. Cool them in cold water, then peel them carefully.

2. 2

   Cut each egg into 4 quarters. You will have 24 small, sun-shaped pieces.

3. 3

   In a bowl, whisk the ketchup, soy sauce, rice vinegar, sugar, cornstarch, and water until smooth.

4. 4

   Heat the vegetable oil in a large skillet over medium heat. Add the egg quarters and gently brown them, turning them carefully to color several sides without breaking the yolks.

5. 5

   Pour the sweet-and-sour sauce into the skillet. Stir gently and simmer for 2 to 3 minutes, until the sauce thickens and coats the eggs.

6. 6

   Divide the hot white rice among three bowls. Place the sauce-coated eggs on top.

7. 7

   Sprinkle with sliced green onions and sesame seeds, then serve immediately.

Notes

The description and transcription confirm 6 eggs, hard-boiling them, cooling them in cold water, cutting them into quarters, and serving them with a sweet-and-sour sauce over hot rice. The complete sauce recipe is not provided in the visible materials; its ingredients and quantities are culinary estimates. Store leftovers in the refrigerator for up to 2 days and reheat gently.

Nutrition per serving

• main course
• eggs
• rice
• sweet-and-sour
• Chinese cuisine
• quick meal
• pan-fried