two ways: stir-fried daikon cake with egg

Stir-fried Daikon Cake
By: Mia Cee || Resting Hungry Face

Soy Sauce Coconut Aminos Version
1/2 recipe daikon cake, sliced and cut into bite-sized cubes
1 tablespoon avocado or coconut oil
1 tablespoon coconut aminos
1/2 teaspoon white pepper, more to taste
2 eggs
1/2 cup mung bean sprouts
1 scallions, sliced or diced
salt and pepper to taste

Optional:
1 teaspoon dried turnip, soaked in hot water for 5 minutes and diced
crispy shallots for garnish

1. Heat oil in pan over medium heat and pan-fry both sides of the daikon cake until a golden, crispy layer forms.
2. Add the coconut aminos and white pepper, toss the daikon cake, and then push the cubes to the sides of the pan.
3. Crack the eggs into the center of the pan. Use your spatula to break the yolks and mix the egg up a bit. Let sit until the egg starts to set. Season with salt and pepper, scramble, and push to the sides of the pan.
4. Add the bean sprouts, scallion and dried turnip and saute. Once the sprouts and scallion have softened a little, mix everything together. Taste and adjust with more coconut aminos, salt or pepper if needed.
5. Top with crispy shallots to serve.

Curry Version
1/2 recipe daikon cake, sliced and cut into bite-sized cubes
1 + 1 tablespoons avocado or coconut oil
1/2 onion, cut into bite-sized pieces
2 eggs

Optional:
1 tablespoon Sriracha or chili garlic sauce
1 chili pepper, chopped

Curry Roux
2 teaspoons ghee
1 teaspoon curry powder
1 teaspoon tomato paste
Optional: 1/2 teaspoon garam masala
Optional: 1/4 teaspoon cayenne

1. Heat 1 tablespoon oil in pan and saute onion over medium-low heat until soft and brown. Push to the sides of the pan.
2. Heat the other tablespoon of oil in the center of the pan and pan-fry both sides of the daikon cake until a golden, crispy layer forms. Push to the sides of the pan.
3. Crack the eggs into the center of the pan. Use your spatula to break the yolks and mix the egg up a bit. Let sit until the egg starts to set. Season with salt and pepper, scramble, and push to the sides of the pan.
4. Make the curry roux: Turn the heat down to low and melt the ghee in the center of the pan. Add the rest of the roux ingredients. Stir until smooth. If it’s too liquidy, add a pinch of tapioca flour at a time and stir until it reaches gravy consistency. Taste and adjust.
5. Mix everything together.
6. Top with Sriracha and chili pepper to serve.

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