Char Koay Kak (Fried Rice Cake)
Char Koay Kak (Fried Rice Cake) is a popular Penang breakfast or supper street food usually served in small portions. Easy to prepare and super tasty.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 packet rice cake ((32 oz/900g))
- 5 tbsp vegetable oil
- 3 clove garlic ((minced))
- 1 oz chai poh (/ pickled radish, chopped (30g))
- 2 tsp chili paste
- 6 oz shrimps ((peeled and deveined) (170g))
- 2 tsp sweet soy sauce
- Salt (and pepper to taste)
- 2 large eggs
- 4 oz Chinese chives ((cut into 1-inch lengths) (115g))
- 8 oz bean sprouts ((trimmed) (225g))
Instructions
- 1
Cut rice cake into ¾ inch cubes.
- 2
Heat 1 tablespoon vegetable oil in non-stick fry pan. Pan fry cubed rice cakes until lightly brown in color, about 15 to 20 minutes. Remove and set aside.
- 3
Heat a large wok on the stove. Add remaining 4 tablespoons of vegetable oil when wok is heated. Sauté garlic, chai poh (pickled radish), and chili paste for 30 seconds.
- 4
Add shrimps and continue to stir fry for 1 minute.
- 5
Then add pan fried rice cubes, sweet soy sauce, salt, and pepper. Stir to combine.
- 6
Create a well in the center of the wok. Crack in the eggs. Stir and toss rice cubes over eggs to get them coated.
- 7
Add Chinese chives and bean sprouts. Stir for another 30 seconds to 1 minute.
- 8
Remove and serve immediately.