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Begin by cutting the cabbage in half and removing the tough core. Then, slice it into thick shreds.
In a bowl, crack the 4 eggs, add a pinch of salt, and beat them well. Set this mixture aside.
Heat some oil in a wok over medium heat. Once hot, pour in the egg mixture and stir-fry quickly until the eggs are golden and fluffy. Remove them from the wok and set aside.
In the same wok, add minced garlic and stir-fry until it becomes fragrant.
Next, add the shredded cabbage and sliced carrot to the wok. Stir-fry over high heat until the vegetables are tender, crisp, and translucent.
Return the scrambled eggs to the wok, then add salt, soy sauce, and oyster sauce. Stir everything together evenly over high heat until well combined and ready to serve.