I bought a packet of rice cake just because I had it in a restaurant and thought it was pretty good and I should buy it and cook at home. Since I had the last 2 pieces of Korean fish cake in the freezer so I thought why not used it in this dish and so this dish was created. I had some bean sprouts and chives from frying Char Kwey Tiao just two days before so I used that and added some carrot. My girls loved it and it is good with Sriracha sauce too! Just spice it up a little ya!
This is how the rice cake looks like from the package. I cut each strip into half for easier consumption. It was chewy and delicious. I have never have it in soup or hot pot before, wonder how it would taste like? Perhaps next time I should use this in mala hot pot and try it myself huh?
I packet of rice sticks shown above
1 or 2 pieces of Korean fish cake, sliced
1 carrot, julienne
1 small bunch of chives, cut into 2 inch length
1 bowl of bean sprouts
4 cloves of garlic, minced
2 large eggs
Dark sweet soy sauce, fish sauce, oyster sauce, white pepper, sea salt and a little sugar.
1. Heat up the wok, when heated, add oil. When hot, add in the beaten eggs, stir-fry until cooked, dish out and set aside.
2. In the same wok, add in more oil. Add garlic, fry until slightly yellow, add in carrot and rice sticks. Stir-fry until rice stick is soft, add a little water if needed.
3. Add in rice cake and fried eggs, stir to mix and season with seasonings listed. Lastly add in the bean sprouts and chives, stir-fry well to mix. Season to taste if necessary. Dish out and serve hot! Enjoy!