Description
Start your day with this crispy and savory Chinese Fried Egg Pancake with Dried Radish. Packed with umami flavor, scallions, and crunchy dried radish, this traditional breakfast dish is quick, easy, and incredibly satisfying. Perfect for a wholesome morning meal or a light snack!
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 2 large |
| Dried radish (chai poh) | 2 tbsp, chopped |
| Scallions (green onions) | 1 stalk, finely chopped |
| Soy sauce | 1 tsp |
| White pepper | 1/4 tsp |
| Cooking oil | 2 tbsp |
Optional Add-ins:
- Grated zucchini, carrots, or mushrooms for extra fiber.
- Chopped shrimp or tofu for additional protein.
- Chili oil or sesame seeds for garnishing.
Instructions
- Prepare the Dried Radish:
- Rinse the dried radish thoroughly and soak it in warm water for 10 minutes to reduce saltiness.
- Drain and squeeze out excess moisture. Chop finely if needed.
- Mix the Egg Batter:
- Crack the eggs into a mixing bowl and whisk them together.
- Add soy sauce, white pepper, and a pinch of salt. Mix well.
- Cook the Pancake:
- Heat 2 tablespoons of oil in a non-stick pan over medium heat.
- Add the chopped radish and scallions to the pan, stir-frying for about 30 seconds.
- Pour the egg mixture evenly over the radish and scallions.
- Flip and Finish:
- Cook for 2–3 minutes or until the edges are golden brown and crispy.
- Flip the pancake carefully and cook the other side for another 1–2 minutes.
- Serve:
- Slide the pancake onto a plate and serve it hot with soy sauce or chili oil as a dipping sauce.
Notes
For best results, ensure the dried radish is well-drained before adding to the pan. If you prefer a spicier pancake, drizzle chili oil or add a pinch of chili flakes to the egg mixture. This recipe is versatile—feel free to include your favorite vegetables or proteins!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: Chinese
Nutrition
- Serving Size: 1 pancake (half of the recipe)
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 350 mg (varies based on how much salt is rinsed off the radish)
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 170 mg
Keywords: Chinese breakfast, savory pancake, dried radish recipes, egg pancake, chai poh, Chinese vegetarian breakfast