Preserved Radish Egg Rice Bowl

Steps

How to make it

Prep 5 min · Cook 8 min

1. Dice 2 tbsp preserved radish (cai po), soak in water 5 minutes, drain, and taste for salt; beat 2 eggs; mince 1 garlic clove; mound 1 bowl rice in a serving bowl.
2. Heat 1 tbsp olive oil in a skillet over medium heat; sauté garlic 30 seconds until fragrant.
3. Add preserved radish and stir-fry over medium heat 1–2 minutes until aromatic (do not let it scorch).
4. Pour beaten egg down the pan edge; lower to medium-low and gently push from the edges toward the center into soft curds (about 1–2 minutes).
5. Turn off heat when eggs are about 70% set (residual heat will finish them); taste—cai po is usually salty enough without extra salt.
6. Spoon cai po egg and juices over rice; optional scallions or white pepper on top.

Tips & storage

Make it easier

• Swap in dried bamboo or salted mustard—taste for salt before adding more.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Best fresh; microwave reheat about 1 minute.

Optional add-ins