How to Make Fried Carrot Cake White (Traditional & Healthy Version)
Fried Carrot Cake White, locally known as 'Chai Tow Kway', is a beloved dish found throughout Singapore's bustling hawker centres and kopitiams. Despite its name, this breakfast favourite contains no carrots but rather steamed radish cake, which forms the base of the recipe. The 'white' version omits dark soy sauce, resulting in a lighter, eggy finish that's crisp on the outside and tender within. Singaporeans cherish Fried Carrot Cake White for its comforting flavours and satisfying texture, making it a staple for morning meals and brunch. Rooted deeply in Singapore's multicultural food landscape, Fried Carrot Cake White embodies the fusion influences that have shaped local cuisine. It’s commonly enjoyed by all ages and is often paired with a cup of kopi (coffee) or teh (tea), reflecting the convivial atmosphere of Singapore’s food culture. This healthier version offers a nutritious twist on the classic, balancing tradition with mindful eating—ideal for those tracking calories or seeking a lighter start to their day.
Ingredients
Step-by-step instructions
Step 1 · Cut steamed radish cake into 1-inch cubes for even browning
Cut steamed radish cake into 1-inch cubes for even browning.
Step 2 · Heat vegetable oil in a non-stick pan or wok over medium heat
Heat vegetable oil in a non-stick pan or wok over medium heat. Add garlic and stir-fry until fragrant.
Step 3 · Add radish cake cubes to the pan
Add radish cake cubes to the pan. Pan-fry until lightly crispy on all sides.
Step 4 · Push radish cake to one side
Push radish cake to one side. Crack eggs directly into the pan, scrambling them gently.
Step 5 · Sprinkle white pepper
Sprinkle white pepper, low-sodium salt, and light soy sauce. Toss to coat evenly.
Step 6 · Add bean sprouts and spring onions
Add bean sprouts and spring onions. Stir-fry briefly until vegetables are just wilted.
Step 7 · Serve hot
Serve hot, garnished with extra spring onions and a dollop of chilli paste if desired.
Why this recipe is healthy
By swapping traditional high-sodium soy sauces and excessive oil for healthier alternatives, this recipe reduces calories and saturated fat while maintaining authentic Singaporean flavour. The balance of protein, fibre, and micronutrients makes it suitable for weight management, muscle maintenance, and overall wellbeing. It’s a smart choice for calorie-conscious eaters and those seeking nutrient-rich meals without sacrificing local taste.
A note on tradition
Fried Carrot Cake White is a mainstay in Singapore’s hawker culture, particularly popular at breakfast stalls in regions like Bedok, Tiong Bahru, and Geylang. It’s commonly enjoyed by locals from all walks of life, reflecting the city’s rich food heritage. The dish’s simplicity and versatility have made it a crowd-pleaser, often featured in food festivals and family gatherings. Its roots trace back to Teochew influences, but today it’s a uniquely Singaporean comfort food.