1 teaspoons fish sauce
1/2 teaspoon black pepper
2 tablespoon canola oil
3 large cloves garlic, minced
1 small red onion, sliced vertically into thin wedges
Peel the kohlrabi and cut into thick julienne. Beat the eggs with the fish sauce and black pepper. Heat the canola oil in skillet over medium high heat. Add the garlic and onion and cook for about 1 minute .Add the kohlrabi and cook for 3 to 5 minutes, stirring frequently, until softened. It should weep some liquid. However, feel free to splash in water and/or lower the heat if the skillet looks dry.
Give the egg one last gentle beat then pour over the kohlrabi. Stir to combine and cook for another 30 seconds, until the egg has set. Remove from the heat, season with salt and pepper. Transfer to a plate and serve with rice.