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Pan-fried Egg With Chai Po
Asianfood-recipes : various delicious Asian cuisines around Asean region.
Rinse and chop preserved radish finely. Cut chives into thin sections. Beat eggs and blend in Seasonings.
Heat up oil and fry minced garlic till fragrant. Add in preserved radish and fry briefly before adding in minced meat. Fry till minced meat changes clour. Pour the fried mixture into the beaten egg. Add in chives and stir evenly with a chopstick.
Heat up some oil and pour into the egg mixture. Swirl the bottom of the pan till the edge of egg is cooked. Turn over and fry till fully cooked.
Tips : Heat up the frying pan before frying the egg and swirl the pan every now and then to prevent the egg from getting burnt. Thai preserved radish has a mixed taste of salty and sweet, it is not too salty and thus no soaking is required.
