Carrots in Bukit Batok is a simple, savory stir-fry that’s a homey staple in many Singaporean kitchens, especially in the heartland neighborhoods like Bukit Batok. It’s not the orange root vegetable alone—this dish typically combines carrots with eggs, and sometimes Chinese sausage or dried shrimp, all tossed in a light soy-based sauce. It’s quick, affordable, and pairs perfectly with steamed rice, making it a weeknight hero.
Ingredients
- 3 medium carrots (about 300 g / 2 cups shredded)
- 3 large eggs
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) dark soy sauce (for color, optional)
- 1/2 tsp (2.5 g) sugar
- 1/4 tsp (1.25 g) white pepper
- 2 stalks green onions, sliced (for garnish)
- 1 Chinese sausage (lap cheong), thinly sliced (optional)
- 1 tbsp (8 g) dried shrimp, soaked and drained (optional)
Instructions
- Peel the carrots and shred them using a box grater or food processor. If using Chinese sausage or dried shrimp, prep them now: slice the sausage thinly, and soak the dried shrimp in warm water for 10 minutes, then drain.
- In a small bowl, beat the eggs with a pinch of salt. Set aside.
- Heat a wok or large skillet over medium-high heat. Add the vegetable oil. Once shimmering, add the garlic and shallot. Stir-fry for 30 seconds until fragrant.
- If using, add the Chinese sausage and dried shrimp. Stir-fry for 1–2 minutes until the sausage is slightly crispy and the shrimp are aromatic.
- Add the shredded carrots. Stir-fry for 2–3 minutes until the carrots begin to soften but still have a bit of crunch.
- Push the carrots to one side of the wok. Pour the beaten eggs into the empty space. Let them set for 20 seconds, then scramble them gently with your spatula.
- Mix the eggs with the carrots. Add the light soy sauce, dark soy sauce (if using), sugar, and white pepper. Stir-fry everything together for another 1–2 minutes until well combined and heated through.
- Turn off the heat. Garnish with sliced green onions. Serve hot with steamed rice.
Tips
- Substitutions: No Chinese sausage? Use bacon or ham, or skip it entirely for a vegetarian version. Dried shrimp can be replaced with a splash of fish sauce (add 1 tsp with the soy sauce) or omitted.
- Shredding: Pre-shredded carrots from a bag work, but they’re often drier and less sweet. Freshly shredded carrots give the best texture.
- Don’t overcook: The carrots should be tender-crisp, not mushy. Keep the heat high and stir-fry quickly.
- Balance flavors: Taste before serving. If it’s too salty, add a squeeze of lime or a bit more sugar. If it’s too sweet, add a few drops of fish sauce.
Serving Suggestions
Serve this carrot stir-fry as a side dish with steamed jasmine rice, grilled chicken, or fried fish. It also works well as a filling for omelets or as a topping for congee. For a complete meal, pair it with a simple soup like clear chicken broth or miso soup.
Variations
- Spicy: Add 1–2 sliced bird’s eye chilies (or 1 tsp chili paste) along with the garlic for a spicy kick.
- Vegan: Omit the eggs and sausage. Add 1/2 cup (75 g) of firm tofu cubes, pan-fried until golden, and use a tablespoon of nutritional yeast for a cheesy flavor.
- Extra veg: Toss in 1 cup of shredded cabbage or bean sprouts at the end for more bulk.
- Hokkien style: Some versions add a splash of sesame oil and a handful of chopped cilantro just before serving.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a hot wok or skillet over medium-high heat for 2–3 minutes, or in the microwave for 1–2 minutes, stirring halfway. The carrots will soften further upon reheating, so don’t expect them to be as crisp. For best results, add a tiny splash of water when reheating to prevent drying out.
Frequently Asked Questions
Can I use baby carrots? Yes, but they are more watery and less sweet. Shred them and squeeze out excess moisture before cooking.
Is this dish meant to be served cold? No, it’s best served hot. However, it can be eaten at room temperature as part of a bento, but it’s not a cold salad.
Can I make it ahead for a party? You can prep the shredded carrots and beat the eggs a day ahead, but stir-fry just before serving to keep the texture.
Why are my carrots watery? This happens if you salt them early or cook them too long. Keep the heat high and don’t add salt until the end.
Can I freeze this dish? Freezing is not recommended—the carrots become mushy and the eggs turn rubbery. It’s best eaten fresh.
What if I don’t have dark soy sauce? Just use 1.5 tbsp (22 ml) of light soy sauce and skip the dark. The color will be lighter, but the taste is fine.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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