Rice & noodles

Preserved Radish Egg Rice Bowl

Name: Preserved Radish Egg Rice Bowl
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 1 servings
Cuisine: Taiwanese home cooking
Ingredients: Cooked white rice 1bowl; Eggs 2

Salty preserved radish stir-fried with egg over rice—a classic Taiwanese fast bowl.

Total 13 min Skillet Easy 1 servings

Skillet 10-minute mealsCooking for one

Back to recipes

Preserved radish is salty—rinse 5 minutes and go easy on extra salt.

Steps

How to make it

Prep 5 min · Cook 8 min

Prep: Cooked white rice 1bowl, Eggs 2; dice protein about ½ inch, divide Cooked white rice 1bowl into serving bowls.
Marinate protein with Preserved radish (cai po) 2Tbsp, Olive oil 1Tbsp, Garlic 1clove for 10 minutes; prep vegetables as needed.
Heat 1 Tbsp oil in a skillet over medium heat. Add protein, sear and stir-fry until opaque and cooked through.
Taste and adjust soy sauce if needed. Pack with rice for bento; cool slightly before closing the lid so rice stays fluffy.
Taste and adjust seasoning; serve immediately while hot.
Taste and adjust seasoning; serve immediately while hot.
Taste and adjust seasoning; serve immediately while hot.

Tips & storage

Make it easier

Swap in dried bamboo or salted mustard—taste for salt before adding more.

Best fresh; microwave reheat about 1 minute.

Optional add-ins

+Chopped scallions+White pepper

FAQ

No preserved radish?

Salted mustard or kimchi works with a different flavor profile.

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