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.
Course: Appetizer, Egg, Main Course, Main Dish
Cuisine: Asian, Taiwanese, Vegetarian
Keyword: Asian, Duck Egg, Egg, Side Dish, Vegetarian
3TBspVegetable OilCanola/Olive Oil/Avocado Oil
4Eggs2-3 duck eggs
1/4CSweet Preserved Radish (Chopped)See note for using "Salt" preserved radish
3Sprigs ofSpring OnionChopped
1/4tspground white pepper(Optional)
IF USING "SALT" PRESERVED RADISH
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.
MAKING THE OMELETTE
In a wok or a 8" Cast Iron pan, heat up 3TBsp oil on medium high.
Crack and beat the eggs in a mixing bowl until slightly fluffy. Use a fork or whisk.
Add the preserved radish, spring onion, and optional seasoning to the eggs, mix well.
Make sure the oil is hot by inserting a wood chopstick to the oil, it should create mini bubbles rapidly.
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.
Flip the egg and cook till the other side is golden as well.