Chai Po Neng - Preserved Radish Omelette

5.0 from 7 reviews

Author: Anita Jacobson

Categories: Side Dish Vegetarian

Cuisines: Chinese

Ingredients: Egg Vegetables

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 4

Ingredients

• 50 gram sweet preserved radish (*)
• 50 gram salted preserved radish (*)
• 2 tablespoon oil
• 4 cloves garlic, minced
• 4 eggs, lightly beaten
• 1/4 cup vegetable stock/water (or chicken stock for non-vegetarian version)
• 1 scallion, thinly sliced

Instructions

1. Wash and rinse preserved radish under cold running water until water runs clear. Pat dry with kitchen towel and set aside.
2. Heat a 10" cast iron pan (or a non-stick pan) over medium heat.
3. Add 2 tablespoon oil and sauté garlic until fragrant, about 30 seconds.
4. Add preserved radish, stir fry for 2 minutes. Then spread into an even layer.
5. Whisk together eggs, stock/water, and scallions. Pour into the pan over the radish. Cook until the egg is fully set.
6. Remove omelette from pan and cut into 4-8 pieces. Serve immediately.

Notes

• (*) You can also simply use 100 gram of salted preserved radish, or 100 gram of sweet preserved radish. I simply prefer a 50:50 mixture of both kind of preserved radish.