Singaporean · Lunch, Dinner
Chai tow kway (fried radish cake) with egg
Pan-fried rice cake with egg, garlic and preserved radish, crisp at the edges.
- Calories
- 572 kcal
- Protein
- 23 g
- Carbs
- 67 g
- Fat
- 23 g
- Prep
- 10 min
- Cook
- 15 min
Per serving, for one person.
Contains: gluten, egg, soy.
Ingredients
- 70 g Rice flour
- 100 g Radish
- 2½ eggs Eggs
- 2 cloves Garlic
- ¾ tbsp Soy sauce (reduced salt)
- ¾ tsp Sugar
- ¾ tbsp Sunflower oil
- 12 g Spring onions
Method
- Whisk the rice flour with 200ml water and the grated radish, pour into a shallow dish and steam for 25 minutes until firm, then cool and cube.
- Heat half the oil in a pan and fry the rice cake cubes for 6 minutes until crisp and golden on several sides.
- Push aside, add the remaining oil and garlic, then pour in the beaten egg and scramble gently around the cubes.
- Season with soy sauce and sugar, tossing to coat everything.
- Scatter with spring onion and serve hot.
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