Stir Fry Rice Cakes
Have a taste of Shanghainese food with stir-fried rice cake, which you may also know as Chao Nian Gao. The highlight of this dish is the chewy and soft rice cake, stir-fried with any of your favorite meat and vegetable ingredients, such as shiitake mushrooms and eggs. Enjoy this dish's contrasting flavors and textures with a savory brown sauce!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 to 2 rice cake logs (thinly sliced)
- 1 tbsp of oil (for boiling rice cakes)
- 2 tbsp of oil (for stir fry)
- 2 eggs
- 10 g of chopped green onions
- 10 g of minced garlic
- 10 g of chopped Thai chili peppers
- 20 g of sliced shiitake mushrooms
- 20 g of sliced carrots
- 20 g of sliced sausages
- A bunch of bok choy
- Salt (to taste)
- 1 tbsp of soy sauce
- 1 tbsp of oyster sauce
Instructions
- 1
Prepare the rice cakes. If using rice cake logs, slice them into thin oval pieces. The width should be about 2mm or 0.2cm. I prefer thinner slices to cook them faster in the pan.
- 2
Prepare a pot with water and bring to a boil. Once it boils, cook the rice cake slices with 1 tablespoon of oil for about 2 minutes. Drain and set aside. Adding oil helps the rice cake slices from sticking together in order to cook them evenly.
- 3
Clean and chop your meat and vegetables while waiting for the water to boil.
- 4
Beat 2 eggs. Heat oil in a pan and make the scrambled eggs by stir-frying in a quick circular motion.
- 5
When the eggs are cooked, add chopped green onions, minced garlic, and chopped Thai chili peppers.
- 6
Add shiitake mushroom slices, carrot slices, chopped sausages, and your other chosen meat and vegetables. Fry until they are well-cooked.
- 7
Put in the cooked rice cake slices and bok choy leaves. Bok choy leaves should be added last to prevent it from going soggy and retain its slightly crisp texture.
- 8
Season with salt, soy sauce, and oyster sauce. Stir-fry for an additional 2 minutes. In this last step, avoid overcooking to prevent the ingredients from going too soft or burnt.