INGREDIENTS

• 400g Carrot Cake – Made or Bought
• 3 Eggs
• 1.5 tbsp Soya Sauce
• 1.5 tbsp Fish Sauce
• 1 tbsp Minced Garlic
• 1 tbsp Spring Onions
• 1/2 tbsp Chai Poh
• Garnish: Spring Onions & Coriander

DIRECTIONS

1. Cut the steamed carrot cake into cubes.
2. In a wok, add oil and pan fry each side of the sliced steamed carrot cake till golden brown..
3. Add garlic and chai poh, stir-fry briefly until fragrant, about 1 minute.
4. Pour beaten eggs over the carrot cake and leave it for a while. When the eggs starts to solidify at the bottom, flip it over and cook the other side.
5. Add seasonings and stir to mix everything.
6. Garnish with spring onions and coriander.
7. Enjoy!

RECOMMENDED  PRODUCTS

• Atlantic Chef Precision Forged Chef Knife 21cm
• Epicurean Kitchen Series Cutting Board
• De Buyer Choc Extreme Cast Aluminium Non-Stick Frying Pan with Stainless Steel Handle 24cm