Hakka Eggs with Preserved Radish (菜脯炒蛋)
This Stir-fried Eggs with Preserved Radish is a Hakka Chinese recipe, often served with rice porridge or congee along with other small dishes.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/3 cup chopped preserved radish ((luóbo gān - 萝卜干))
- 1 scallion (finely chopped)
- 2 cloves garlic (finely chopped )
- 4 large eggs (beaten)
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon sesame oil
- 3 tablespoons oil ((divided))
- 1/4 teaspoon sugar
Instructions
- 1
Rinse the preserved radish a couple times to wash away some of the excess salt. Taste it to make sure it’s not too salty for you. Drain for 5 minutes.
- 2
Meanwhile, finely chop the scallions and garlic. Finely chop the preserved radish as well, after it has finished draining.
- 3
Beat 4 eggs, along with the white pepper, sesame oil, and chopped scallion.
- 4
Preheat your wok over medium heat until it’s smoking. Add in 1 tablespoon oil, along with the garlic, preserved radish, and sugar. Stir and cook for 1 minute over medium heat. Take care not to burn the garlic.
- 5
Spread the radish roughly in a single layer over the wok, and add the remaining 2 tablespoons oil. Cover the preserved radish with beaten eggs. Use medium heat and cook the eggs until they are set but still tender. Serve with rice porridge.