Chaozhou Preserved Radish
Savory and crunchy Chaozhou preserved radish stir-fried with eggs makes a quick, homestyle dish that pairs perfectly with steamed rice.
Ingredients
6 items- Chaozhou preserved radish 100g
- Eggs 4
- Red chili pepper 1
- Green onion 2 stalks
- White sugar 1/2 tsp
- Cooking oil 2 tbsp
Nutrition
Steps （5 steps）
Soak preserved radish in cold water for 10 minutes to remove excess salt; drain, squeeze dry, and dice into 0.5 cm cubes.
In a bowl, beat eggs with cooking wine and white pepper until frothy, about 30 seconds.
Heat oil in a wok over medium heat, then reduce to low. Add radish dice and chili rings (if using). Stir-fry for about 2 minutes until radish turns slightly golden and fragrant.
Turn heat to high, pour in egg mixture. Quickly stir with a spatula to combine eggs with radish. Cook for about 30 seconds until eggs are just set but still tender.
Sprinkle sugar and chopped green onion, stir briefly, then transfer to a plate. Serve with rice.
Tips
The preserved radish is already salty, so no extra salt is added. A pinch of sugar balances the flavor and enhances umami. Avoid overcooking the eggs to keep them soft.
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