Crispy Pork Er Kuai Rice Cakes
Chewy pan-fried rice cakes topped with crispy pork, scallions, and a savory-spicy soy glaze. A TikTok-friendly take on the Yunnan street-food classic that hits in 20 minutes flat.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 16g
Ingredients
- 6 oz ground pork
- 10 oz er kuai rice cakes (or fresh rice cake slices)
- 3 tbsp soy sauce
- 1.5 tbsp chili oil or hot sauce
- 3 count scallions (white and green parts), sliced
- 2 tbsp neutral cooking oil
- 1 tbsp fresh ginger (minced)
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high until shimmering, about 1 minute.
- 2
Add ground pork and cook, breaking up with a spoon, until no pink remains, about 5 minutes.
- 3
Stir in ginger and white scallion parts; cook for 30 seconds until fragrant.
- 4
Push pork to the side. Add remaining 1 tbsp oil to the cleared space and lay rice cakes flat.
- 5
Cook rice cakes 2–3 minutes per side without stirring until edges turn golden and crispy.
- 6
Pour soy sauce and chili oil over everything; toss gently for 30 seconds until coated.
- 7
Plate immediately. Top with green scallion parts and serve hot.
Tools you’ll need
- 12-inch skillet or wok
- wooden spoon or spatula
- cutting board
- knife
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