- 2 lap cheong
- 1 large yellow onion
- 2 eggs
- 2tbsp oil for frying
- salt & pepper for taste
- Remove casing from lap cheong and slice thinly.
- Skin onion, cut into half and slice thinly.
- Break eggs into bowl, mix in salt and pepper and beat.
- Heat oil in wok or frying pan, then fry onions. When onions become transparent, mix in lap cheong until fragrant. Pour in eggs.
- Once the edges of eggs turn slightly brown, turn over and cook until well done.
- Best eaten with rice or porridge.