Fry the rice cakes under high heat until they become slightly brown. Remove from pan.
In the same pan, fry the garlic and preserved radish under medium heat until the garlic starts to brown.
Add the rice cake and stir. Drizzle the dark soy sauce and light soy sauce over the rice cakes and stir well to coat the rice cakes completely. Press the carrot cake down onto the pan so that it browns and leave it to cook for about 1 minute.
Pour the beaten eggs over the rice cakes and wait for the eggs to set. Flip it over when the eggs are set and allow it to cook for another 1-2 minutes. Serve with chili sauce.