Stir-Fried Rice Cake
Minnan-style stir-fried rice cake is a very delicious staple dish. It is simple to make, with easy-to-get ingredients, suitable for friends overseas to satisfy cravings. Beginners need 30 minutes to complete, and the difficulty is low.
Ingredients and Tools
- Rice cake / white kueh (any shape)
- Scallion
- Seasonings: soy sauce, salt
- (Optional): egg, leafy greens
Measurements
- Rice cake 250 g * servings
- Scallion 2 stalks * servings
- Cooking oil 50 ml
- Soy sauce 15 ml
- Salt 1-2 g * servings, to taste.
Steps
- Bring water to a boil in a pot, cook the rice cake, add water to a bowl to ensure the rice cake will not stick together, remove the rice cake and set aside.
- Slice scallion into rings (separate the white and green parts), cut leafy greens into small pieces and set aside.
- (Optional) Make scrambled eggs; see Tomato Scrambled Eggs.
- Heat the pan and add 30 ml cooking oil.
- Add the scallion whites to the pan until most turn golden brown and fragrant, pour out the scallion oil and set aside.
- Reheat the pan and add 20 ml cooking oil.
- Add all additional ingredients (egg, leafy greens, etc.) and stir-fry evenly.
- Drain the rice cake and add it to the pan.
- Add soy sauce and salt, stir-fry evenly.
- Turn off the heat, add the scallion oil, stir-fry evenly, and plate.
Notes
- The choice of add-ins can be adjusted to personal preference, such as adding lean meat.
- When boiling the rice cake, stir to prevent sticking to the pot. If you follow this guide and find issues or improvements, please open an Issue or Pull request.