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.
Servings: 4
Calories: 165kcal
Ingredients
- 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
- 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.
- Meanwhile, finely chop the scallions and garlic. Finely chop the preserved radish as well, after it has finished draining.
- Beat 4 eggs, along with the white pepper, sesame oil, and chopped scallion.
- 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.
- 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.
Notes
Note: Nutrition information does not include dried preserved radish, as salt levels vary by brand, and by how much you rinse it.
Nutrition
Calories: 165kcal | Carbohydrates: 1g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 268IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg