This dish (Cai Pu Jian Dan/菜脯煎蛋 in Chinese)is prepared with beaten eggs, perserved radish and spring onions, very much like “Egg Fu Yung”,which is a Chinese American dish based on a Shanghai classic dish called fu yung egg slices. However, the “Cai Pu Jian Dan” does not include a gravy or sauce, as “Egg Fu Yung” always does.
- 3 Eggs, big
- 100 g Preserved radish
- 1 tbsp Chopped scallion
- 2 tbsp Cooking oil
- 1/5 tsp Chicken bouillon
- Rinse and finely chop pickles. Crack eggs into a bowl and whisk until well-combined. Blend in chopped preserved radish and scallion. Season it with chicken bouillon.
- Heat up a skillet with oil. Slowly pour in the mixture and give it 20 seconds to turn a nice golden brown over medium-low heat. Turn over and cook until it turns golden as well. Serve immediately.