Sweet Chili Crispy Rice Cakes
Store-bought rice cakes get a quick pan-fry and toss in a sticky sweet-chili glaze with a hit of garlic and sesame. Ready to eat in under 10 minutes.
- Total time
- 8 min
- Servings
- 2
- Calories
- 145
- Protein
- 2g
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Ingredients
- 8 pieces store-bought rice cakes (small, round)
- 3 tbsp sweet chili sauce
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 1 tsp sesame seeds (optional garnish)
Instructions
- 1
Heat sesame oil in a skillet over medium-high until it shimmers, about 60 seconds.
- 2
Add garlic and cook for 20 seconds until fragrant, then add rice cakes and stir gently.
- 3
Cook rice cakes for 2–3 minutes, stirring occasionally, until edges turn golden and crispy.
- 4
Pour sweet chili sauce over cakes and toss for 30 seconds until coated and sticky.
- 5
Transfer to a plate. Garnish with sesame seeds if using, and serve immediately.
Tools you’ll need
- 10-inch skillet
- wooden spoon or spatula
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