Rice porridge/ congee is one of my comfort foods, it’s very simple yet so satisfying. Another reason why I enjoy eating porridge is because of its wide variety of accompaniments. My favourites would be fermented red bean curd, smoked mackerel, pan-fried fish with soy sauce and ginger, century egg, salted egg…and the list goes on. This green bean omelette was not exactly my favourite. As you know, I try my very best to avoid veg, and green bean has a very distinct ‘green’ taste. But recently, I crave for this dish for some weird reason. Still not a big fan, but it reminds me of home.
- 1 cup Green Beans – diced
- 3 Eggs – lightly beaten with a pinch of salt and white pepper
- 2 tbs Chai Po (菜脯, minced preserved radish) – rinsed
- White Pepper
Chai Po (菜脯, minced preserved radish)
- Heat up a bit of oil in a small frying pan.
- Add green beans and chai po, stir fry until tender.
- Pour in beaten eggs.
- As the eggs begin to settle, use a spatula/ wooden spoon, push the eggs towards the center while tilting the pan to distribute runny parts.
- Continue this motion until eggs stop flowing.
- Leave to cook until the edges/ bottom is slightly browned.
- Flip over, continue cooking until eggs are set.