Fried Rice Cake, 炒年糕

One of my favorite carbs, stir-fried yet soft and chewy with flavor

This is one of those dishes that shows up regularly when I visit home. The rice cake is the same as Korean Tteobooki, but stir-fried with vegetables with much less sauce, so you can taste the cakes.

Ingredients 

• cauliflower

• carrots

• white half of green onions

• rice cake

  • This is usually purchased as slices. You can also buy a long piece and slice it diagonally yourself. 

• 2 teaspoons sugar

• 2 tablespoons salt

• dash of cooking wine

• couple drops of sesame oil

• soy sauce

• optional:

  • seafood (shrimp, scallop, squid)

  • meat (pork, chicken)

Cooking Tools

• Wok

• Large Bowl

Steps

Clean and cut the cauliflower and carrot slices.
Optionally, you can cook the cauliflower briefly in boiling water to soften it up.

Separately, we need to cook the rice cake. You can either deep fry or boil the rice cakes to cook them. Deep frying is better, because the rice cakes won't stick together.

Alternatively, you can cook the rice cakes in boiling water. This option is alright, but will lead to stickier rice cakes.

Heat up a wok, and add a little oil. If you have meat or seafood, I would stir fry them separately first and set it aside.

Empty the wok and heat up more oil. Stir fry the cauliflower and carrots. 

Add rice cake and stir fry for a couple minutes. If you have meat or seafood, you can add it here.

Add salt, sugar, and a dash of cooking wine. Throw in a dash of water to steam.

Add a dash of soy sauce and a couple drops of sesame oil. Make sure to salt to taste.

Try one of the rice cakes to see if it's done. When you're ready, transfer to a plate.

And you're done!