Preserved Radish Omelette (Cai Pu)
A classic Chaoshan-style omelette where salty and crunchy preserved radish meets tender eggs. Simple, quick, and full of umami.
Ingredients
6 items- Preserved radish (dried radish) 50g
- Eggs 3
- Scallion 1 stalk
- Cooking oil 2 tbsp
- White pepper powder a pinch
- Sugar 1/2 tsp
Nutrition
Steps （5 steps）
Rinse the preserved radish and finely dice it. If too salty, soak in water for 10 minutes, then squeeze dry. In a bowl, beat the eggs with white pepper and sugar for 30 seconds until uniform.
Heat the pan over medium heat, add 2 tbsp oil and swirl to coat. Reduce to low heat, add the radish pieces and stir-fry for about 2 minutes until slightly golden and fragrant.
Pour the beaten eggs evenly over the radish. Turn heat to medium, let cook undisturbed for 30 seconds until the bottom sets. Gently lift edges to let uncooked egg flow underneath.
Continue cooking for 2-3 minutes until the bottom is golden and the edges are crisp. Carefully flip the omelette with a spatula and cook for another 2 minutes until both sides are golden and cooked through.
Sprinkle with green onions, remove, cut into wedges and serve. Enjoy with sweet chili sauce if desired.
Tips
Since preserved radish is already salty, be cautious with additional salt. For extra crunch, fry the radish longer. Use a large plate to help flip the omelette neatly.
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