Fried Carrot Cake

Serves 2. Adapted from Rasa Malaysia.

Ingredients

1. Steamed carrot cake, 1/2 portion
2. Chai poh (preserved radish) 2 tbsp
3. Eggs, 2
4. Garlic, 3 cloves
5. Fish sauce, 1 tsp
6. Chilli, optional
7. Oil, 3 tsp
8. White pepper, to season
9. Spring onion, 3 stalks
10. Dark soy sauce, 1 tbsp, optional

Instructions

1. Cut steamed carrot cake into chunks.
2. Mince garlic.
3. In a bowl, crack and lightly beat eggs.
4. In a wok, heat oil on medium-high heat.
5. Add carrot cake chunks to the wok and fry until light brown and crispy.
6. Add chai poh and garlic and fry until fragrant.  
7. Add fish sauce, chilli and pepper and fry until evenly coated.
8. Pour eggs over carrot cake.
9. Add dark soy sauce and fry until evenly coated.
10. Chop up spring onions and garnish. Serve immediately.