Spicy Chili Crisp Daikon & Eggs aka Lao Gan Ma saves the day

There really isn’t much to say about how this dish came to be. I went out on a long run; I returned craving something spicy, crunchy and fast. Made from things I already had on hand, this came together from fridge to plate in 10 minutes flat. Stir-fried daikon has a crisp sweetness that is perfect on a hot summer day. The coating of eggs adds some texture and protein, and Lao Gan Ma saves the day.

|| Spicy Chili Crisp Daikon & Eggs ||

Ingredients

• 1.5 Tb canola oil
• ½ medium daikon, sliced into 1.5” chunks
• ¼ large red onion, sliced thinly lengthwise
• 2 eggs
• 2 tsp-1 Tb LGM, or more (I used spicy chili crisp)

Directions

Heat oil in large nonstick pan over medium high heat. Add daikon and stir frequently until starting to cook through--they’ll look more translucent. Turn heat to high and quickly crack two eggs over the daikon. Stir quickly so eggs coat daikon and cook evenly. Add your desired amount of Lao Gan Ma along with the red onion and continue stirring quickly for 1-2 minutes until the red onions are no longer raw but still crisp and hold their shape. Transfer to serving plate and enjoy!