Pan-Fried Rice Cake with Egg
Pan-fried rice cake with egg is very easy to make and doesn’t require much cooking experience~
Ingredients and Tools
- Eggs
- Rice cakes
- White sugar or brown sugar
Measurements
- Rice cakes 2 pieces
- Brown sugar 10g (recommended between 8g - 15g)
- Egg 1
- Cooking oil 10-15ml
- Salt 2g
Steps
- Cut the rice cake into small rectangular pieces to make it easier to pan-fry later
- Crack one egg into a bowl and beat it, then add 2g salt
- Put the cut rice cake pieces into the beaten egg in order, coating both sides
- Pour 10ml vegetable oil into the pan and add the coated rice cake pieces, pan-frying on low heat until softened
- Slowly pour the remaining egg mixture over the rice cakes
- Use chopsticks or a spoon to flip the rice cakes, pan-fry back and forth until golden brown, then eat
Notes
- When adding the rice cakes, keep them spaced apart to prevent sticking together
- The amount of egg depends on the amount of rice cakes
- The amount of sugar depends on personal preference
- Egg-fried rice cake tutorial: If you follow this guide and find issues or improvements, please submit an Issue or Pull request.