Heat your garlic and shallots oil or pork lard. Pour your cubed rice cakes (koay kark) and fry with a dash of dark soy sauce and kicap manis, caramel or sweet soy sauce. Remove and set aside.
Scope the portion you want to fry onto your pan and add in your mince garlic and shallots. Fry for a minute before adding your preserved sweet radish.
Next add another touch of oil and fry your eggs. Move your koay kark on top of your eggs and gives everything a few turns with your spatula.
Lastly, season and add your beansprouts and chives.