Fried Carrot Cake

Yields: 2 servings

Ingredients:

Hiap Chen carrot cake 480g, cubed (use half of it)

Garlic minced
Chye por (preserved salted radish)
Fish sauce

5 Eggs
Pepper
Light soya sauce

Instructions:

1. Heat oil in pan, put in minced garlic and fry till fragrant and add in chye por.
2. Once fragrant, add in cubed carrot cake and continue stir-frying.
3. Add fish sauce and continue to stir-fry.
4. Crack 5 eggs, add some light soya sauce and pepper and beat lightly.
5. Add in the egg mixture from 4 to the carrot cake. Scramble and toss. Once eggs are slightly browned, serve.