China · Fujian
Stir-Fried Rice Cakes
Chewy rice cakes tossed in scallion oil with soy sauce, and often a scrambled egg along for company.
Tteokbokki-fried rice cakes are the leftovers of another dish, which is why nearly every version adds egg. The scallion oil is the point: the white parts are fried slowly until fragrant and the oil is kept back to finish the dish, so the cakes are seasoned by aroma rather than by sauce. Noodles or sweet potato starch are often substituted in winter, and the wok version has become a home staple across the north.
Ingredients
- rice cakes250 g
- scallions2 pieces
- cooking oil50 ml
- soy sauce15 ml
- salt2 g
Directions
- 1
Bring water to a boil and cook the rice cakes through. Put water in a bowl so the cakes do not stick together, then lift them out and set aside.
- 2
Cut the scallions into rings, separating white from green, and cut the greens into short lengths.
- 3
Optionally, make a scrambled egg; see the guide for tomato and egg stir-fry.
- 4
Heat the pan and add thirty milliliters of cooking oil.
- 5
Add the scallion whites and fry until most are golden brown and fragrant, then pour off the scallion oil and set it aside.
- 6
Heat the pan again and add twenty milliliters of cooking oil.
- 7
Add all the supporting ingredients, such as egg and greens, and toss to combine.
- 8
Drain the water off the rice cakes and add them to the pan.
- 9
Add soy sauce and salt and toss until even.
- 10
Turn off the heat, add the scallion oil, toss to combine and plate up.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.