Teriyaki Eggs with Ham

Heat oil in a large skillet over medium-high heat.

Carefully crack the eggs into the hot oil. Cook until the whites are set.

Cover the pan with a lid for about 30 seconds to steam the tops of the eggs, keeping the yolks runny.

Remove the cooked eggs from the skillet and set aside on a plate.

In the same skillet, add the julienned ham and sauté for about a minute.

Add the garlic paste and ginger paste to the pan. Stir and cook with the ham until fragrant.

Toss in the chopped green onions and stir to combine.

Pour in the low-sodium soy sauce and the sweet garlic teriyaki sauce. Stir everything together and let it bubble for a moment.

Return the fried eggs to the skillet, placing them on top of the sauce.

Gently toss or spoon the sauce over the eggs to coat them completely.

To serve, place a bed of cooked rice on a plate. Top with a few of the teriyaki eggs and spoon the remaining ham, green onions, and sauce over the top.