Last Updated on June 1, 2025 by Simon Fan
Preserved radish, or luo bo gan (萝卜干) in Mandarin, is a popular ingredient in China. It’s made by salting, sun-drying, and then storing white radish (aka daikon) for weeks, months, or even years. With its distinct aroma, crunchy texture, and salty, umami flavor with a hit of sweetness, preserved radish is used in a wide range of dishes to enrich their flavor and texture.
In the Chaoshan (潮汕) region, a culinary hotspot in Guangdong Province, preserved radish has a history of over 1,000 years (check out the episodes on Chaoshan cuisine from Netflix’s series Flavorful Origins). The locals call their preserved radish cai pu (菜脯) and use it passionately in their daily cooking, such as making omelets, congee, stir-fried rice noodles, and rib soups. For many, the dish dearest to their hearts is arguably egg fried rice with preserved radish. Aromatic and satisfying, it brings them childhood memories of family meals.
Although I didn’t grow up in Chaoshan, I’m a huge fan of this dish too—I love the idea of using the flavorful bits of preserved radish to bring extra excitement to the egg fried rice. I also like the versions that include dried shrimp or sausage for additional oomph.
You can find preserved radish, sometimes labeled dried radish or salted radish, at Asian grocery stores.
Check out my other fried rice recipes here and here.
Egg fried rice with preserved radish (菜脯蛋炒饭)
Serves 2
Ingredients
9 oz (255 g) cooked and cooled short- or medium-grain white rice, preferably day-old
2 large eggs
1½ teaspoons soy sauce
½ teaspoon Shaoxing wine
⅛ teaspoon ground white pepper
1 tablespoon plus ½ teaspoon vegetable oil
¾ oz (45 g) preserved radish, cut into ¼-inch (6 mm) cubes
2 scallions, thinly sliced
Directions
- Bring the rice to room temperature if chilled, and use a fork to break up any clumps.
- Beat the eggs in a bowl until light and frothy. In a small bowl, combine the soy sauce, wine, and pepper.
- Heat ½ teaspoon of the oil in a nonstick pan over high heat. Add the radish cubes and stir-fry until fragrant, about 1½ minutes. Transfer them to a plate.
- Add the remaining 1 tablespoon oil to the pan. When the oil starts to shimmer, pour in the eggs and stir quickly for 10 seconds. Add the rice and three-quarters of the scallions, and stir-fry for 1½ minutes. Return the radish to the pan and continue to stir-fry until the ingredients are well combined and the rice is piping hot, about 1 minute. Add the sauce and toss briefly.
- Serve right away, garnished with the remaining scallion.
