Dairy & Nut-Free Carrot Cake (Fried)

Ingredients

• 1 lb 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

Instructions

1. 1Heat a 12-inch wok or large skillet over medium-high heat, which is about 375°F (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 1 lb 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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