Char Koay Kak (Fried Rice Cake

• Vegetarian

• Produce

  • 8 oz Bean sprouts
  • 3 cloves Garlic
  • 2 tbsp Pickled radish

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 tbsp Soy sauce, dark

• Baking & Spices

  • 2 tsp Chili paste
  • 4 oz Chinese chives
  • 1 Salt and pepper

• Oils & Vinegars

  • 4 tbsp Vegetable oil

• Bread & Baked Goods

  • 3 cut into 4 inch cubes 1 packet (32 oz/900g taro or plain rice cake

Found on rotinrice.com

Description

Ingredients

• 1 packet (32 oz/900g) taro or plain rice cake, cut into ¾ inch cubes
• 4 tbsp vegetable oil
• 3 cloves garlic, minced
• 2 tbsp chopped pickled radish (chai poh)
• 2 tsp chili paste
• 1 tbsp dark soy sauce
• Salt and pepper to taste
• 2 large eggs
• 8 oz (225g) bean sprouts
• 4 oz (115g) Chinese chives, sliced into 1-inch lengths

Directions

• Heat 1 tablespoon canola oil in a large non-stick fry pan. Pan fry cubed rice cake until lightly brown, about 15 minutes. Remove and set aside.
• Add remaining 3 tablespoons vegetable oil into the pan. Sauté garlic and pickled radish until lightly brown. Stir in chili paste.
• Add pan fried rice cubes, dark soy sauce, salt, and pepper. Stir to combine.
• Push rice cubes to the side of pan with spatula. Add eggs and toss rice cubes over eggs. Stir to get rice cubes coated with egg.
• Add bean sprouts and Chinese chives. Stir fry for another minute.
• Remove and serve immediately.