Pan Fried Eggs with Preserved Radish
This is an authentic Taiwanese dish that we usually eat with porridge for breakfast in my family, but you can enjoy it any time of day. The savoriness and crunchiness of the preserved radish will make you fall in love with this dish.
- 3/4 cup of preserved radish
- ¼ cup of chopped green onion (optional)
- ⅓ cup of Thai basil (optional)
- 3 large eggs
- 4 tbsp of vegetable oil
- Submerge and soak the preserved radish in a bowl for 1 hour. Use a strainer to drain and rinse the radish under running water a couple times to get rid of the salt. Set aside.
- If you choose to incorporate green onion, chop them now.
- If you choose to incorporate the Thai basil, separate the leaves from their stem and rinse with water. Pat dry with paper towels and set aside.
- With a medium sized pan, turn your stove on to medium-high heat. Add 4 tbsp of vegetable oil.
- Add the preserved radish and green onion into the pan. Saute on medium-heat for 2 minutes. Spread the ingredients evenly.
- While the radish and onion are sauteing, beat 3 large eggs in a bowl for about 30 seconds.
- Pour the eggs into the pan and swirl the pan so the eggs will coat the pan evenly.
- Once the eggs are cooked on one side, flip the eggs and continue cooking for the other side.
- Remove the eggs from the pan and cut the them into 6 slices and serve.