Chai Tow Kway (Fried radish cake)

400 g radish cake, cut into 1.5cm cubes
3 cloves garlic, chopped
1/2 T fresh chilli, chopped
100 g beansprouts
1/4 c spring onions, chopped
1 egg, beaten
1 T sweet soy sauce
1 T light soy sauce
1 tsp dark soy sauce
2 T canola oil

Fry garlic and chilli in hot wok. Pour in the beaten egg and quickly stir to break the egg into small pieces. Toss in the radish cake and pour in all the seasonings. When the radish cake is almost cooked and softened add the beansprouts. Briefly cook the sprouts. Remove from heat and toss in the spring onions.

Source: Jen-at-work original