Stir-Fry Rice Cake

Stir-fry rice cake recipe

Stir-Fry Rice Cake – A quick and delicious savory rice cake recipe made with juicy shrimp and healthy vegetables. It’s easy to make and serves a mouthwatering lunch in less than 20 minutes.

WHAT IS STIR-FRY RICE CAKE?

Stir-fry rice cake is an easy and healthy homemade dish that every family enjoys in China. It’s also one of my favorite dishes during my childhood, which reminds me of my grandma’s cooking taste. The chewy rice cakes are soaked in all the flavors from stir-frying and served hot with a variety of vegetables. It will be one of your favorite Chinese dishes, once you’ve tried it. One dish contains all the essential ingredients, healthy, delicious, and irresistible.

It is always exciting to try a different style of stir-fry rice cake by substituting the shrimp for pork or beef, as well as the vegetables. However, no matter what you have for the ingredients, you won’t get it wrong on the taste.

The vegetables and seafood I have selected in my recipe make such a comfortable and balanced taste. If you want to go with something healthy, light, and delicious, this is the perfect recipe for you.

WHAT DO WE NEED TO MAKE STIR-FRY RICE CAKE?

  • Frozen Sliced Rice Cake
  • Vegetable Oil, divided
  • Eggs
  • Garlic
  • Ginger
  • Scallion
  • Shrimp
  • Carrot
  • Napa Cabbage
  • Fresh Clamshell Mushroom, (or Fresh Shiitake Mushroom)
  • Salt
  • Sugar
  • Ground White Pepper
  • Sesame oil
  • Chicken Bouillon Powder

HOW TO MAKE STIR-FRY RICE CAKE?

First, cook the frozen rice cake slices in boiling water with one tablespoon of oil for 1 minute. And set aside. This process helps soften the rice cakes and prevents them from sticking together while stir-frying with other ingredients.

Next, heat the frying pan with oil on medium heat. Pour two beaten eggs into the frying pan, and give them a quick stir until just cooked. Move the scrambled egg to the side of the pan, then add garlic, ginger and scallion. Keep stirring until aromatic before adding shrimp. Stir-fry the shrimp for 2 to 3 minutes until they become pink.

Finally, add carrot, napa cabbage, and mushroom to the pan, stir-fry for 1 minute. Add salt, sugar, ground white pepper, sesame oil and chicken bouillon powder. Stir well and cook for 2 to 3 minutes until all the vegetables are cooked. Add rice cake slices, and stir everything together for 1 minute. Dish out and serve it immediately.

WHERE CAN I GET THE RICE CAKE?

You can either get the frozen sliced rice cake in the freezer or the fresh ones from the Asian grocery stores. Those fresh rice cakes are usually sold in an entire log, which need to be sliced before cooking.

MORE SIMPLE AND DELICIOUS RECIPES YOU MAY INTERESTED.

Pan-Fried Dumplings

Pumpkin Shrimp Pasta

Carbonara Udon

Japanese Imitation Crab Bread

Yield: 2 people

Stir-Fry Rice Cake

Stir-fry rice cake

Stir-Fry Rice Cake - A quick and delicious savory rice cake recipe made with crispy shrimp and healthy vegetables. It's easy to make and serves a mouthwatering lunch in less than 20 minutes.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 lb Frozen Sliced Rice Cake
  • 3 tablespoons Vegetable Oil, divided
  • 2 Eggs
  • 1 clove Garlic, minced
  • 1 teaspoon Ginger, minced
  • 1 stalk Scallion, chopped
  • 8 (medium-sized) Shrimp
  • 1/2 Carrot, julienned¬†
  • 6 oz Napa Cabbage
  • 1/2 pack Fresh Clamshell Mushroom, (or Fresh Shiitake Mushroom)
  • 1 teaspoon Salt
  • 1 teaspoon Sugar
  • 1/4 teaspoon Ground White Pepper
  • 1 tablespoon Sesame oil
  • 1 teaspoon Chicken Bouillon Powder

Instructions

  1. Fill the saucepan or (frying pan) with water up to 2/3 full, and bring to a boil. Add one tablespoon of vegetable oil to the pan and cook the sliced rice cake for 1 minute. Drain, and transfer to a bowl. Discard the boiling water and wipe dry the frying pan with paper towels. Boiling the rice cake for 1 minute
  2. Beat two eggs in a bowl. Peel and julienned carrot. Cut napa cabbage into smaller bite-sized pieces. Rinse and pat dry shrimp. Rinse and break the mushroom apart.
  3. Heat the frying pan with oil on medium heat. Pour two beaten eggs into the frying pan and stir it quickly until it's just cooked. Move the scrambled egg to the side of the pan, then add garlic, ginger and scallion. Keep stirring until aromatic before adding shrimp. Stir-fry the shrimp for 2 to 3 minutes until they become pink.
  4. Add carrot, napa cabbage, and mushroom to the pan, stir-fry for 1 minute. Add salt, sugar, ground white pepper, sesame oil and chicken bouillon powder. Stir well and cook for 2 to 3 minutes until all the vegetables are cooked. Add rice cake slices, and stir everything together for 1 minute. Dish out and serve it immediately.

Nutrition Information:

Yield:

3

Serving Size:

People

Amount Per Serving: Calories: 878Total Fat: 26.5gSaturated Fat: 5.4gCholesterol: 233mgSodium: 1507mgCarbohydrates: 128.8gFiber: 7.3gSugar: 4.1gProtein: 30.5g

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