Stir-fried carrot cake / Lobak goreng telur / Chai tow kway

Stir-fried carrot cake / Lobak goreng telur / Chai tow kway

Course: Entree
Cuisine: Singaporean
Servings: 2 servings
Author: Marvellina
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  • Cut the carrot cake into about 1-inch cubes. Preheat a large wok/skillet on high heat. Add the cooking oil in. Add the garlic and stir-fry briefly for about 10 seconds. Add in the carrot cake pieces and let it brown a little bit 
  • Pour the beaten eggs over the carrot cakes and leave it for a while. Do not stir for about 3 minutes. When you see the eggs start to solidify, you can stir it up a little bit, be careful not to stir too vigorously or you will break up the carrot cake too much. Add bean sprouts, scallions, fish sauce, dark soy sauce, chili sauce if using and dash of white pepper powder and continue to stir everything to mix. The sprouts should soften a bit but I prefer that it still have a bit of crunch
  • Turn off the heat. Dish the stir-fried carrot cake up into serving platters and serve immediately


Recipe for homemade radish cake can be found here