Recipe adapted from Noobcook.com (Serves 2 - 3)
2 to 3 fish cakes (about 50g each), diced
1/2 tsp cooking oil
chopped spring onions (for garnishing - optional)
3 eggs, beaten
a dash of ground white pepper
1/2 tsp light soy sauce
Heat oil (As I am using Happycall Pan, I only use a few drops of oil) and stir fry diced fish cakes for about a minute.
Pour egg mixture (A) over the fish cake. Gently tilt the wok to ensure all the diced fish cakes are covered in the egg. Cook a few minutes on one side until dry and nicely brown, then flip the pan and do the same. Garnish with chopped spring onions (Didn't use in this case).