Black Carrot Cake

Ingredients

• 275 g carrot cake radish (radish cake) (Cut into cubes)
• 2 tsp light soy sauce
• 1 tsp Thai fish sauce
• 2 tsp sweet dark soy sauce (For black carrot cake)
• 1 egg
• 1 garlic (Clove, minced)
• 2 tbsp spring onion (Finely chopped)
• 1 tbsp vegetable oil (Or any neutral oil)
• 0.5 tsp sesame oil (For added flavor)

Steps

1. 1

   Crack the egg into a small bowl and whisk it lightly.

2. 2

   Heat the vegetable oil in a non-stick pan over medium heat.

3. 3

   Add the minced garlic to the warm oil and sauté for 20–30 seconds, until fragrant but not browned.

4. 4

   Add the cubed radish cake and stir-fry for 3–4 minutes, until lightly browned.

5. 5

   Add the light soy sauce, Thai fish sauce, and sweet dark soy sauce. Stir-fry until the sauces thoroughly coat the radish cake.

6. 6

   Push the radish cake to one side of the pan. Pour the whisked egg into the empty side and scramble it lightly.

7. 7

   When the egg is half-set, mix it with the radish cake and sauces.

8. 8

   Drizzle the sesame oil over the dish and stir-fry for another minute.

9. 9

   Turn off the heat. Sprinkle the chopped spring onion over the dish and give it a final stir.

10. 10

    Let the black carrot cake cool slightly before serving.

Notes

The source calls the ingredient “carrot cake radish”; this refers to prepared radish cake used for Singapore-style carrot cake. No storage or reheating instructions were provided.

Nutrition per serving

• main
• Singaporean
• stir-fried
• savory
• egg
• quick meal
• street food