Ingredients:
50g Preserved [GS1] Radish
3 Eggs
1 tsp Salt
2 Tbsps Scallion (finely chopped)
3 Tbsps Cooking Oil
Instructions:
1. Soak the preserved radish in cold water for 15 mins. Squeeze dry, dice finely and set aside.
2. Add salt into eggs, beat. Add scallion, stir briefly and set aside.
3. In a wok without oil or water, toast the preserved radish until dry. Remove and set aside.
4. Add cooking oil to the wok and turn on high heat. Briefly sauté the preserved radish. Reduce heat to medium and add egg mixture. Pan fry until both sides are golden brown.
