Preserved Radish Omelette | 菜脯蛋 (CàiPǔDàn / CàiBòNēng)

A Taiwanese/ Hakka classic. Preserved radish omelette is a fast, simple dish
that goes SO well with rice. It's salty, flavorful, eggy, fluffy, juicy, it's
all the things and kids LOVE it. Preserved radish omelette can be made with just
two ingredients, but I like to add green onions to it.

Servings: 4 people

Author: Choochoo-ca-Chew

Prep Time
5 minutes

Cook Time
10 minutes

Course:

Cuisine:

Taiwanese Asian Vegetarian

Keywords:

Egg Vegetarian Asian Side Dish Duck Egg

🧂 Ingredients

3 TBsp Vegetable Oil

Canola/Olive Oil/Avocado Oil
4 Eggs

2-3 duck eggs
1/4 C Sweet Preserved Radish (Chopped)

See note for using "Salt" preserved radish
3 Sprigs of Spring Onion

Chopped
1/4 tsp ground white pepper

(Optional)
1/2 tsp Soy Sauce

(Optional)

Instructions

1 Chop up the preserved radish, soak in warm water for 5 minutes, squeeze out the
water. Repeat twice to get rid of some saltiness. Stir-fry in a hot, dry pan for
2 mins, set aside.
2 In a wok or a 8" Cast Iron pan, heat up 3TBsp oil on medium high.
3 Crack and beat the eggs in a mixing bowl until slightly fluffy. Use a fork or
whisk.
4 Add the preserved radish, spring onion, and optional seasoning to the eggs, mix
well.
5 Make sure the oil is hot by inserting a wood chopstick to the oil, it should
create mini bubbles rapidly.
6 Pour the egg mixture into the pan/wok. Gently use a fork to move the eggs around
by pulling the cooked eggs on the side to the middle. Stop when the eggs are not
super runny anymore. Reduce heat to medium, and cook till the bottom is golden.
7 Flip the egg and cook till the other side is golden as well.
8 Remove from heat and serve.