Fried Carrot Cake 炒粿角 -

Ingredients A: Cooking Oil – Some, Garlic – 30 gm, Dried Radish – 40 gm

Ingredients B: White Carrot Cake – 130 gm, Sugar – Some, Soy Sauce – 7 ml, Dark Soy Sauce – 8 ml

Ingredients C: Egg – 1 pc

Ingredients D: Bean Sprouts – 40 gm, Green Onion – 5 gm

Methods：

1. Preheat the wok then add in ingredients A, sauté in a wok till fragrance.

2. Add in ingredients B into the wok and mix well, then add in ingredient C and stir fry till fragrant.

3. At the end, add in ingredients D and cook through, ready to serve.

Refer to the White Carrot Cake recipe:

材料A：食油 – 适量，蒜米 – 30 gm，菜埔 – 40 gm

材料B：白萝卜糕 – 130 gm，糖 – 适量，酱油 – 7 ml，黑酱油 – 8 ml

材料C：鸡蛋 – 1粒

材料D：豆芽 – 40 gm，青葱 – 5 gm

做法：

1. 预热锅，将材料A倒入锅中爆香。

2. 将材料B倒入锅中一起炒至均匀，过后再加入材料C一起炒香。

3. 最后将材料D放入炒至熟透即可享用。

参考萝卜糕食谱：