1. In a medium bowl, whisk the eggs thoroughly, then add the salt.

2. Heat the oil in a large frying pan or wok until smoking, then stir-fry the garlic, sliced beans and preserved radish for 2-3 minutes.

3. Pour over the egg mixture, and cook 2-3 minutes on one side until golden brown. Carefully flip the omelette onto a plate, then slide it back into the pan to cook the other side.

4. Serve immediately with rice, sliced chillis and soy sauce.

Note My mum uses snake beans for her omelette, along with salted preserved radish known as chai poh, which is sold either in a packet or a little round jar. Snake beans are particularly good because they stay deliciously crunchy, and chai poh provides pops of salty, savoury flavour. You can buy both from Asian grocers.