Home-Style Stir-Fried Rice Cakes
I really love rice cakes—they’re so soft and chewy. Recently I’ve been eating lunch alone every day, and stir-frying some rice cakes is convenient, time‑saving, and money‑saving, haha!
Ingredients
Steps
When the weather turns cold in the south, people always make rice cakes. Sometimes I buy a big bag and keep them in water so I can eat them whenever I want—for a late‑night snack or breakfast. These were a gift from someone. Recently I’ve been having lunch alone at home every day, so I just stir-fry some rice cakes.
Slice the rice cakes. The Shanghai bok choy is homegrown and a bit large, so I chopped it up as well.
Add oil to the pan and crack in the egg.
Break up the egg with a spatula—I actually used a spoon.
Add the rice cakes and bok choy and stir-fry together.
Add a bit of light soy sauce and salt. I prefer a lighter taste, so I didn’t add any other seasonings, and only a tiny pinch of salt.
Stir-fry until the rice cakes are soft and tender, then it’s ready. Serve with some chopped chili for extra flavor!