Pan-Fried Beaten Eggs With Preserved Radish / 菜脯煎蛋

Photo: Angie's Recipes

Ingredients

3 Eggs, big

100 grams Preserved radish

1 tablespoon Chopped scallion

2 tablespoons Cooking oil

1/5 teaspoon Chicken bouillon

Preparation

Rinse and finely chop pickles. Crack eggs into a bowl and whisk until well-combined. Blend in chopped preserved radish and scallion. Season it with chicken bouillon.

Heat up a skillet with oil. Slowly pour in the mixture and give it 20 seconds to turn a nice golden brown over medium-low heat. Turn over and cook until it turns golden as well. Serve immediately.

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About

This dish (Cai Pu Jian Dan/菜脯煎蛋 in Chinese)is prepared with beaten eggs, perserved radish and spring onions, very much like "Egg Fu Yung",which is a Chinese American dish based on a Shanghai classic dish called fu yung egg slices. However, the "Cai Pu Jian Dan" does not include a gravy or sauce, as "Egg Fu Yung" always do.