This old and traditional omelette or fried egg recipe is my family’s favourite and is fairly common locally. When using Chye Poh (Chinese Preserved Radish), the omelette is extremely satisfying to eat with a savoury salty taste!
Chye Poh Omelette
Ingredients:
1. 6 eggs
2. 2 packets of Chye Poh (Preserved Radish) I usually buy the Yummy House brand as it is clean and no rinsing and soaking is needed. It is also always well seasoned.
3. 2tsp Minced Garlic
Instructions:
1. Beat the eggs in a bowl and season with 1/2 tsp salt.
2. Open the Chye Poh (Preserved Radish) and pour them into a bowl.
3.
Heat up a wok with 2tbs of oil and brown 2 tsp of minced garlic.
4.
Add in the Chye Poh (Preserved Radish). Stir well with the minced garlics and oil for a few mins.
5. Then push the Chye Poh (Preserved Radish) towards the center and flatten them.
6. Add in the eggs at the center to ensure the mixture spreads out well.
Let it cook for 5 mins until the omelette starts to become firm.
7. Make sure to lift the edges to allow the oils to enter underneath first.
8. When the omelette feel firm, flip it over in big pieces. (Even if they break)
9. Let the omelette cook for another 5 mins until there is some browning. Then flip back.
10. When it is done, make sure to cut the omelette into generous sections before serving on a plate!