菜脯蛋Preserved Radish Omelette

Prep 5 min·Cook 10 min

1. 1You're here
   Step 1.

   Rinse the preserved radish, squeeze it dry and taste a piece. Soak for 5 minutes more if it is very salty, then squeeze again.

   60 g Chopped preserved radish

2. 2
   Step 2.

   Fry the radish in 1 tbsp oil with the sugar in a frying pan over a medium heat for 2–3 minutes until fragrant and lightly golden. Let it cool a little.

   60 g Chopped preserved radish3 tbsp Cooking oil½ tsp Sugar

   Stir-fry

   Wok-chan's tip鑊仔貼士

   Frying the radish first is the step most people skip; it makes it fragrant and crunchy.
3. 3
   Step 3.

   Beat the eggs with the fried radish, spring onion and white pepper. No salt: the radish is salty enough.

   4 Eggs60 g Chopped preserved radish2 stalks Spring onion, chopped1 pinch White pepper

4. 4
   Step 4.

   Heat the remaining oil in the pan over a medium-high heat until shimmering. Pour in the eggs: the edges should puff and bubble at once.

   4 Eggs3 tbsp Cooking oil

   Pan-fry
5. 5
   Step 5.

   Cook without stirring for 2–3 minutes until the base is deep golden. Flip (slide it onto a plate and invert it back if easier) and cook 2 minutes more.

   4 Eggs

   5 minPan-fry
6. 6
   Step 6.

   Slide onto a plate and cut into wedges.

   4 Eggs