This simple and yummy omelette has long been my family 's traditional dish. It is made with some basic Asian ingredients that we often like to use in other dishes. They are crunchy preserved radish, pork mince, snake beans (or swap with snow peas), bean sprouts and eggs.
Though the preserved radish is translated to salted radish, it is actually tasted sweet than salty.
Ingredients 100g pork mince
1 small brown onion, peeled, diced (optional)
3/4 cup preserved radish, rinsed, diced
1 cup snow peas, trimmed, chopped into thin strips (or
1 cup snake beans, trimmed, diced)
1 cup bean sprouts
4 free range eggs, beaten
1 tbsp olive oil
salt and pepper to season
fresh coriander leave to garnish
small red chilli to garnish
Heat oil in a non-stick frypan over medium heat.
Add onion dices (optional), saute until just golden.
Add preserved radish dices and pork mince.
Stir fry until pork mince is almost done and the juice released from the meat during the cooking is reduced.
Add snow pea strips or diced snake beans. Stir fry until more tender.
Add bean sprouts.
Stir to combine. Season to taste.
Stir until all water has gone.
Distribute the ingredients evenly on the pan.
Pour beaten eggs to the pan evenly.
Remove from heat when egg is firmer.
Remove and transfer carefully to a big serving plate.