Singaporean Carrot Cake with Egg

Ingredients

• 1 lb store-bought radish cake, cut into 1-inch cubes
• 4 large eggs, beaten
• 4 tbsp neutral oil, divided
• 1/3 cup preserved radish (chai poh), rinsed and chopped
• 5 garlic cloves, minced
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce, optional for the black version
• 1 tsp sugar
• 1 tbsp chili paste
• 3 scallions, sliced
• 1 tsp white pepper
• Salt

Steps

1. Pat the radish cake cubes completely dry with paper towels. They hold a lot of moisture, and wet cubes will steam into mush rather than crusting.
2. Rinse the preserved radish briefly and squeeze it dry; it is packed in salt and will overwhelm the dish otherwise.
3. Heat 3 tablespoons of the oil in a wide skillet or wok over medium-high heat until it shimmers.
4. Add the cubes in a single layer and leave them completely undisturbed for 4 to 5 minutes, until a deep golden crust forms underneath.
5. Resist stirring. That crust is the entire point of the dish, and constant tossing gives you a pale, soft pile instead.
6. Turn the cubes and fry for 4 minutes more, then add the garlic, preserved radish, and chili paste for 1 minute.
7. Push everything to one side, add the remaining oil to the clear space, and pour in the beaten eggs.
8. Let the eggs set for 30 seconds, then fold everything together for 1 minute so the egg binds the cubes without scrambling into pieces. Season with soy sauce, sugar, and white pepper, and serve with the scallions.

Allergen note: Contains gluten, egg and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.