Cut the fish cake into thin slices and slice the carrot and onion to match the thickness of the fish cake.

Heat 1 tbsp sunflower oil in a pan, add minced garlic on one side and the sliced vegetables on the other. Stir-fry the garlic briefly before mixing with the vegetables.

When the onion turns slightly translucent, add the sliced fish cake and pour soy sauce around the edges of the pan.

Let the soy sauce sit for 30 seconds, then mix and stir-fry. Add corn syrup and continue cooking for 1–2 minutes.

Turn off the heat, add chopped green onion, and mix using the residual heat in the pan.

Warm the cooked rice in the microwave, place it in a bowl filling 2/3 of the space, and top with the fish cake stir-fry.