Fried Rice Cakes
Crispy on the outside, chewy on the inside, these pan-fried rice cakes are a quick and satisfying snack or side dish. Tossed with soy sauce and green onions, they're ready in minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 350
- Protein
- 6g
Ingredients
- 1 pound rice cakes
- 2 tablespoons soy sauce
- 3 stalks green onions
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
Instructions
- 1
If using firm rice cakes, soak in warm water for 10 minutes to soften; if using fresh, skip this step. Pat dry with paper towels.
- 2
Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the rice cakes in a single layer and cook until golden brown and crispy on the bottom, about 3-4 minutes.
- 3
Flip the rice cakes and cook the other side until golden and slightly puffed, another 3-4 minutes. They should be crispy outside but still chewy inside.
- 4
Reduce heat to low. Add 2 tbsp soy sauce and 1 tsp sesame oil, tossing to coat the rice cakes evenly. Cook for 1 minute until the sauce is absorbed and glossy.
- 5
Remove from heat and sprinkle with sliced green onions. Serve hot as a snack or side dish.
Tools you’ll need
- large nonstick skillet
- spatula
- paper towels
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