Preserved Radish Omelette (Cai Poh Neng) 菜脯蛋
A delicious classic chinese omelette! Filled with savoury preserved radish and minced meat, this simple omelette is just perfect with a bowl of congee and steamed rice.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 120 g preserved radish (chai poh, salted and minced)
- 3 eggs
- 100 g meat (minced)
- 4 clove garlic (minced)
- 1 tsp chicken stock granules
- 2 tbsp oil
Instructions
- 1
Have ready the ingredients which are eggs, preserved radish, minced meat and chopped garlic.
- 2
Rinse preserved radish in running water. Then leave to soak in water for about 15 minutes. Next, drain the soaked radish through a sieve and squeeze dry before use.
- 3
Break three eggs in a bowl. Whisk evenly using a pair of chopsticks until the eggs turn pale, light and with bubbles. Next, mince the meat and chop the garlic. And we're ready to fry the omelette.
- 4
First, saute chopped garlic in a wok with 1 tbsp of hot oil. Then add in preserved radish, minced meat and seasoning. Stir fry over medium low heat till the preserved radish is dry and fragrant.
- 5
Add the fried preserved radish mixture into the beaten eggs and mix well. Then heat up wok with 1 tbsp oil. When wok is very hot, pour in the egg mixture and pan fry over medium high heat till aromatic. Then flip over and fry till both sides are golden brown. And we're done!
- 6
Dish out on serving plate and serve the fried egg omelette with a bowl of hot plain porridge. As always, Enjoy!