Crispy Chili Oil Rice Cakes
Pan-fried rice cakes glazed with aromatic chili oil, scallions, and sesame. Crispy outside, tender inside, ready in 15 minutes.
- Total time
- 15 min
- Servings
- 4
- Calories
- 285
- Protein
- 3g
Ingredients
- 12 oz rice cakes (cylindrical or square, ~12 oz)
- 3 tbsp neutral cooking oil
- 3 tbsp chili oil (store-bought)
- 2 tbsp soy sauce
- 3 cloves garlic, minced
- 4 whole scallions, sliced into 1-inch pieces
- 1 tbsp sesame seeds (white or black)
Instructions
- 1
Heat neutral oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add rice cakes in a single layer and cook 2–3 minutes without stirring until golden on bottom.
- 3
Flip rice cakes and cook another 2 minutes until the other side browns and edges crisp.
- 4
Push rice cakes to the side, add minced garlic to the empty space, and cook 30 seconds until fragrant.
- 5
Pour chili oil and soy sauce over rice cakes, toss gently for 1 minute until coated and glossy.
- 6
Remove from heat, scatter scallions and sesame seeds on top, and serve immediately.
Tools you’ll need
- large skillet (12-inch cast iron or non-stick)
- wooden spoon or silicone spatula
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