Ingredients:
1 roll of carrot cake (stir fry type) bought from supermarket
Knife brand Thai Fish Sauce
Minced Garlic
5 eggs
Chai Po (can bought from supermarket)
Tiger brand First Grade Sweet Sauce(Gred A SOS MANIS)
Cooking oil
Steps for Carrot Cake:
1) Cut carrot cake into pieces
2) Heat wok with oil. Once hot enough, add in the carrot cake and stir fry it till soft. Dish up and put aside.
Steps for White Carrot:
1) Add some oil into wok again. Stir fry minced garlic and chai po for few minutes.
2) Add in half portion of carrot cake into the wok and stir fry.
3) Add in beaten egg(enough to cover up the carrot cake.
4) Pan fry till eggs turn crispy. Sprinkly thai fish sauce in it.
5) Once eggs turn crispy , dish up onto a plate. Sprinkle spring onion and serve.
Step for Black carrot cake:
1) Heat wok with oil. Add in garlic and chai po and stir fry for few minute.
2) Add in the remainder half of carrot cake into the wok and stir fry.
3) Add in some dark sweet sauce and mix the carrot cake with it.
4) Add in beaten eggs and stir fry to mix carrot cake with the eggs. Add in dark sweet sauce and thai fish sauce and adjust to your liking.
5) Once done, dish up and sprinkle spring onion.
