Crispy, savoury and full of wok-hei — fried carrot cake is a Singapore classic made easier with MealPrep™ stainless steel bowls. From dicing and soaking to pre-frying, these durable bowls keep every prep step simple, organised and ready for the wok.
Ingredients
900g store-bought carrot cake, cubed
½ pack chye poh, rinsed and drained
4 tbsp minced garlic
3 tbsp oil
Per Serving
1 tbsp lard or neutral oil
300g pre-fried carrot cake
2 eggs, beaten with ¼ tsp salt
1 tsp fish sauce
Spring onions, chopped
Method
• Fry carrot cake in oil until lightly golden. Add garlic and chye poh, then stir-fry until fragrant. Set aside.
• Heat oil, add pre-fried carrot cake and fish sauce. Toss well.
• Flatten, pour over beaten eggs and cook until golden. Flip and crisp the other side.
• Garnish with spring onions and serve hot.
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