This is a simple omelette to make, and oh, so tasty! Commonly, salted radish, instead of sweet, is used, but I find the salted variety just… well, too salty! Having been told by my Thai friends that sweet radish is actually a better choice, I now get the Thai brands of packaged sweet radish found in our local markets.

It is still slightly salted, so I do not add any seasoning to the eggs. You can add a sprinkle of salt (just a tiny pinch will do, really!) and pepper, to your liking.

The other tip I gathered from a friend was to dry fry the minced radish to rid it of moisture, thus bringing about an aromatic and greatly improved crunchy texture. Having tried this countless times, I now hardly ever skip this step, even if I am in a rush to get my dishes on the table, as the outcome is well worth the effort! Do try this!


This recipe serves 2 to 3 persons.



3 Large Eggs
2 tbsp Minced Sweet Radish (or if you prefer, Salted Radish)
1 stalk Spring Onion, ends removed, roughly chopped
3 – 4 tbsp Vegetable Oil, for frying


1.  Heat a wok over low heat (do not add any oil). When hot, add minced sweet radish, and dry fry, stirring continuously. When radish becomes fragrant, and turns a slightly darker tone of colour, about 2 minutes, dish up and set aside to cool.

2.  Into a bowl, break eggs and add cooled radish and chopped spring onions. Beat egg mixture well.

3.  Heat up a wok with oil over medium heat. When smoking hot, vigorously beat egg mixture again (to trap more air) just before pouring into the centre of the wok. When eggs have set and turned a golden brown colour on the underside, flip over the omelette and let cook for a further 20 to 30 seconds. Turn off heat, dish out onto a plate and serve immediately.