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1
Place grated radish in large straight sided skillet or saucepan with lid. Add 1/3 cup water and bring to simmer over medium heat. Cover and gently simmer until radish is translucent and tender, about 40 minutes. Remove lid and let cool.
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2
Adjust oven rack to middle position and preheat oven to 325u00b0F (see note). In small bowl, whisk rice flour with 1 teaspoon salt and 3/4 cup water until smooth. Strain if there are lumps. Stir in cooled radish and any accumulated juice.
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3
Pour mixture into cake pan and cover with foil. Poke a few holes in the foil. Set pan in a large roasting pan and fill roasting pan halfway with hot water. Bake until just firm, about 50 minutes. Let cool to completely firm up for easy slicing, at least 4 to 6 hours in the fridge.
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4
Remove cake from fridge and divide into thirds. Cut one of the pieces into 3/4-inch cubes and set aside. Wrap and freeze remaining pieces for another time.
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5
In medium bowl, whisk eggs with fish sauce. Heat oil in wok or non-stick skillet over medium heat. Add radish cake cubes and fry, stirring, until golden and crisp, about 5 minutes.
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6
Add preserved vegetables, garlic, and white pepper, and fry until fragrant, about 30 seconds. Pour eggs and scallions over mixture and cook, folding eggs from the sides over to the middle and pressing to hold the omelette together, until eggs are cooked through (see note). Sprinkle with cilantro and serve.
