In a bowl, combine 2 tablespoons of ketchup, 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sugar, 2 cloves of minced garlic, 1 tablespoon of homemade chili oil, and 2 tablespoons of water. Add 1 teaspoon of cornstarch to thicken the sauce. Whisk together until smooth and set aside.

Heat a non-stick skillet over medium-high heat for about 2 minutes until hot. Add a drizzle of vegetable oil, coating the base evenly. You want the oil to shimmer slightly.

Crack 2 large eggs into the pan, ensuring they don’t touch. Cook for 2-3 minutes until the edges are golden brown and crispy, and the whites are opaque.

Once the eggs are fried, pour the prepared sauce over them carefully. Let it simmer for about 2-3 minutes to thicken and envelop the eggs.

Remove the skillet from heat and transfer the eggs onto a plate. Sprinkle chopped green onions or cilantro over the top and serve over hot steamed rice.