「Stir-Fried Rice Cakes」

Ingredients and amounts

• 250 g rice cakes
• 2 scallions
• 50 ml cooking oil
• 15 ml soy sauce
• 1-2 g salt, to taste

Step-by-step method

1. 1

   Step 1

   Bring a pot of water to a boil and cook the rice cakes until tender. Keep some water in a bowl to prevent sticking, then drain and set aside.

2. 2

   Step 2

   Slice the scallions into small pieces, separating the white parts from the green parts. Cut any greens into small sections and set aside.

3. 3

   Step 3

   (Optional) Prepare scrambled eggs as per the Tomato Scrambled Eggs recipe.

4. 4

   Step 4

   Heat the wok and add 30 ml of cooking oil.

5. 5

   Step 5

   Add the white parts of the scallions to the wok and fry until most turn golden brown and fragrant. Remove the scallion oil and set aside.

6. 6

   Step 6

   Reheat the wok and add 20 ml of cooking oil.

7. 7

   Step 7

   Add all additional ingredients (eggs, greens, etc.) and stir-fry evenly.

8. 8

   Step 8

   Drain the water from the rice cakes and add them to the wok.

9. 9

   Step 9

   Add soy sauce and salt, then stir-fry evenly.

10. 10

    Step 10

    Turn off the heat, add the reserved scallion oil, stir-fry evenly, and serve.