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.
Note: Nutrition information does not include dried preserved radish, as salt levels vary by brand, and by how much you rinse it.