Stir Fried Rice Cakes Recipe

I absolutely adore this stir-fried rice cake recipe because it’s a perfect blend of comfort and flavor, satisfying my craving for a hearty meal with a touch of Asian-inspired flair. Plus, it’s such a versatile dish that I can easily personalize it with my favorite protein and veggies, making it super convenient for my busy lifestyle!

I adore making meals that are delightful and uncomplicated, and my rice stir-fry cake recipe checks all the requisite boxes. Texturally and taste-wise, this dish is off-the-charts.

It combines tender rice cakes, thinly sliced meat, and a mélange of colorful vegetables. Enhanced by copious amounts of garlic and ginger and a savory mix of soy and oyster sauce, it dishes up a perfectly balanced combination of nutrients.

I could eat this for every meal and be utterly satisfied.

Stir Fried Rice Cakes Recipe Ingredients

• Rice Cakes: Rich in carbohydrates, they provide a satisfying base with a chewy texture.
• Protein of Choice: Offers essential amino acids and enhances the dish’s heartiness.
• Mixed Vegetables: Adds crunch and color, packed with vitamins and antioxidants.
• Garlic: Infuses a robust, aromatic flavor and provides potential health benefits.
• Soy Sauce: Contributes a salty, umami depth with a touch of savory complexity.
• Oyster Sauce: Sweet and savory, enriches the dish with a deep flavor profile.
• Sesame Oil: Adds a nutty aroma and enhances the depth of flavors.

Stir Fried Rice Cakes Recipe Ingredient Quantities

• 1 pound rice cakes, preferably sliced for stir-fry
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1/2 pound protein of choice (such as chicken, pork, or tofu), thinly sliced
• 1 cup mixed vegetables (such as bell peppers, carrots, or snow peas), thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1 tablespoon water or chicken stock
• 2 scallions, thinly sliced
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

How to Make this Stir Fried Rice Cakes Recipe

1. Start with the rice cakes. Put them in warm water for about 30 minutes until they are softened. Drain and set aside.

2. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the minced garlic and the grated ginger. Stir for about 30 seconds, until they are fragrant.

3. Put your chosen protein in the skillet and stir-fry until it’s totally done. If you use chicken or pork, make sure it’s no longer pink before you transfer it to the plate. The cooked protein gets set aside until you need it.

4. In the same skillet, add the remaining tablespoon of vegetable oil. Add the mixed vegetables and stir-fry for 2-3 minutes until they are tender-crisp.

5. Put the cooked protein back into the skillet with the vegetables and mix them together.

6. Combine the softened rice cakes with the protein and vegetables in the skillet, stirring gently.

7. Combine the soy sauce, oyster sauce, sesame oil, and water or chicken stock in a small bowl. This is your sauce. Pour it over the rice cake mixture in the skillet.

8. Everything is stirred together for another 2-3 minutes until the sauce is absorbed by the rice cakes and everything is heated through.

9. Incorporate the sliced scallions, and season with salt and pepper to your liking. Combine all the elements together very well.

10. Place the stir-fried rice cakes onto a serving plate. If you like, sprinkle with sesame seeds for garnish. Serve immediately.

Stir Fried Rice Cakes Recipe Equipment Needed

1. Large bowl
2. Measuring spoons
3. Large skillet or wok
4. Wooden spoon or spatula
5. Small mixing bowl
6. Plate
7. Knife
8. Cutting board

FAQ

• Q: What are rice cakes and where can I find them?Chewy and savory, rice cakes are made from glutinous rice flour. You can find them in the refrigerated section of your local Asian grocery store.
• Q: Can I use a different type of oil?You can use canola oil or peanut oil in place of vegetable oil, and they will impart a touch of flavor that is different from vegetable oil.
• Q: What’s the best protein to use?A: Chicken, pork, or tofu work well, but feel free to try shrimp or beef for a variation.
• Q: How can I make this dish vegetarian?A: Use tofu for the protein and substitute a mushroom-based vegetarian oyster sauce for the oyster sauce.
• Q: Can I add other vegetables?Sure thing. Broccoli, bok choy, baby corn—great additions, more variety.
• Q: How can I make the rice cakes softer?A: To soften them, let them sit in warm water for about 30 minutes prior to cooking.
• Q: Is it necessary to use sesame oil?Sesame oil is not necessary, but it provides a rich, nutty scent to the dish. If you don’t have it, you can either leave it out or use a neutral oil in its place.

Stir Fried Rice Cakes Recipe Substitutions and Variations

cooking oil, can be replaced with canola oil or peanut oil for a somewhat comparable cooking effect.
1/2 pound protein of choice can be swapped for shrimp or beef, depending on what’s preferred.
1 cup of mixed vegetables may be made from any combination of broccoli, bok choy, and zucchini.
You can use tamari or coconut aminos in place of the soy sauce for a gluten-free option. Use 2 tablespoons.
Chives or shallots can be substituted for 2 scallions to achieve a different flavor profile.

Pro Tips

1. To enhance the flavor of the protein, consider marinating it in a bit of soy sauce, sesame oil, and a pinch of sugar for about 15-20 minutes before cooking. This will add depth and a subtle sweetness to the dish.

2. If you like a bit of heat, add a teaspoon of chili paste or a few slices of fresh chili when you add the garlic and ginger. This will infuse the dish with a spicy kick.

3. For an extra burst of freshness, add a handful of fresh cilantro or basil right before serving. The herbs will add an aromatic quality that complements the other flavors.

4. If using tofu as your protein, opt for firm or extra-firm varieties. Press the tofu beforehand to remove excess moisture, allowing it to soak up flavors better and achieve a nice, crispy texture when stir-fried.

5. Ensure the rice cakes are thoroughly drained and patted dry after soaking to prevent the dish from becoming too watery. This will also help the sauces adhere better and enhance the overall flavor.