Fried Carrot Cake

🔥 Prep

• Cut the 300 g radish cake into 1‑cm thick slices or cubes.
• Crack the 2 eggs into a bowl, whisk until well combined.
• Mince the 2 garlic cloves finely.
• Rinse the 50 g bean sprouts under cold water and drain.
• Chop the 1 tbsp preserved radish into small pieces.

🔥 Cook

• 1. Heat 1 tbsp oil in a wok or large skillet over medium‑high heat until shimmering.
• 2. Add the minced garlic and stir‑fry for 15 seconds until fragrant.
• 3. Add the chopped preserved radish and continue to stir‑fry for 30 seconds.
• 4. Add the radish cake pieces, spreading them in a single layer, and fry for 2‑3 minutes per side until lightly golden and crisp.
• 5. Push the cake to the sides of the pan, pour the whisked eggs into the centre, and scramble for 30 seconds until just set, then mix with the cake.
• 6. Drizzle the 1 tbsp fish sauce and 1 tbsp sweet soy sauce over the mixture, tossing to coat evenly; cook for 1 minute.
• 7. Add the bean sprouts and stir‑fry for 30 seconds until just wilted but still crunchy.
• 8. Taste and adjust seasoning if needed, then remove from heat.

🔥 Serve

• Transfer the fried carrot cake to a serving plate and garnish with a sprinkle of chopped scallions (optional).
• Serve hot alongside sliced cucumber or a light salad.
• Pair with a drizzle of chili sauce or sambal for extra heat if desired.