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Dairy & Nut-Free Carrot Cake (Fried) recipe by Safe Plated

Dairy & Nut-Free Carrot Cake (Fried)

Savoury 'carrot cake' (radish cake) stir-fried with eggs, preserved radish, and dark soy sauce. Completely dairy and nut-free.

45m4 servings
Contains eggContains wheatContains soyContains fishDAIRY-freeNUTS-free
480 cal|20g protein|50g carbs|22g fat|3g fiber

Ingredients

  • about 450 g Radish cake (Chai Tow Kway)
  • 3 large Eggs
  • 2 tbsp Preserved radish (Chye Poh)
  • 3 cloves Garlic
  • 2 tbsp Dark soy sauce
  • 1 tsp Fish sauce
  • 2 tbsp Vegetable oil
  • 2 stalks Green onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Heat a 30.48 cm wok or large skillet over medium-high heat, which is about 190°C. Add the 2 tablespoons of vegetable oil.
  2. 2Add the 3 cloves of minced garlic to the hot oil and stir-fry for about 30 seconds, until you can smell its fragrance. Add the 2 tablespoons of preserved radish (Chye Poh) and stir-fry for 1 minute more.
  3. 3Add the about 450 g of radish cake (Chai Tow Kway), cut into bite-sized pieces if not already, and stir-fry for 5 minutes. Cook until the pieces are slightly golden brown on the edges.
  4. 4Push the radish cake mixture to one side of the wok. Pour the 3 large eggs, lightly beaten, into the empty side of the wok. Scramble the eggs gently until they are mostly cooked but still slightly soft.
  5. 5Mix the scrambled eggs with the radish cake. Add the 2 tablespoons of dark soy sauce and the 1 teaspoon of fish sauce. Stir everything together and continue to stir-fry for 2-3 minutes, until the sauces are evenly distributed and the cake is heated through.
  6. 6Chop the 2 stalks of green onions. Sprinkle the chopped green onions over the carrot cake just before serving. Serve hot.

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Dairy-Free BreakfastsDairy-Free DinnersDairy-Free LunchesDairy-Free Snacks

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