Carrot cake purchased from Sheng Siong. Cut up into little cuboid pieces.

Once again, my favourite olive oil, minced garlic, minced preserved radish (chye poh), fry until the carrot cake “melts” a little, add more oil, then eggs, followed by fish sauce. Fry well.

Last comes the “colouring”. Dark sweet sauce. Turn off the flame, scoop up on a plate and garnish with chopped green onion shoots.

It’s fast and it’s easy and if you’re as good as I am, it’ll taste better than what you get at the food court.

© Chan Joon Yee