Chai po (菜脯) is crunchy, salty preserved radish. When I was little, I would eat chai po with congee, especially when I was sick. But in an omelette, it is such a treat, much more so when fresh shrimps are added!
It's not really difficult to make... here's the main cast of characters...
the top left - minced garlic (2 cloves), 30 grams chai po (minced into
fine bits, and rinsed and squeezed dry), 1 stalk of leeks (sliced
diagonally, white and green parts separated), and 80 grams shrimp
(rinsed then shelled then sliced into "cubes")...
and of course, 2 eggs with a splash of milk (lightly beaten)...
the garlic and the white part of the leeks. Add the chai po and about
half of the green leeks; stir fry several seconds. Add the shrimp and
mix for couple of minutes, until the shrimp turns pinkish. Pour in the
eggs and stir to mix. Turn the flame to low-medium.
the edges of the omelette to the middle and let the uncooked portions
slide out to the edges. Do this at regular intervals until the omelette
looks evenly cooked. I cover the pan to encourage cooking, but do not
increase the heat or the bottom will get burnt.
Use an 8-inch, non-stick pan for best results.