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Rice Cake Stir Fry

Delicious Rice Cake Stir Fry: A Quick Comfort Food Delight

Try this quick and flavorful Rice Cake Stir Fry for a comforting meal perfect for busy weeknights.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Protein
  • 8 oz Chicken breast Provides protein and flavor; try chicken thighs for a richer taste!
  • 2 Eggs, beaten Adds protein and moisture for a fluffy texture.
  • Tofu or shrimp Perfect protein alternatives to suit your dietary preference.
For the Sauce
  • 2 tsp Shaoxing wine or dry sherry Enhances the chicken’s flavor; omit for a non-alcoholic version.
  • 2 tbsp Oyster sauce Adds umami richness; use gluten-free oyster sauce for dietary needs.
  • 1 tbsp Light soy sauce Seasoning and color; tamari works for gluten-free versions.
  • 1 tsp Dark soy sauce Deepens color and flavor; enhances visual appeal.
  • 1 tsp Sugar Balances the flavors beautifully.
For the Vegetables
  • 12 oz Baby bok choy Provides freshness and a delightful crunch.
  • 2 Green onions, sliced Adds sharpness and freshness to the stir fry.
  • 1 tbsp Ginger, minced Infuses aromatic spice that elevates the dish’s flavor.
For the Rice Cakes
  • 4 cups Rice cake, sliced The main element that brings a chewy texture. Note: Flat oval-shaped rice cakes are ideal for best results.
  • 1/2 cup Chicken broth or water Adds moisture to cook the rice cakes perfectly.
For Frying
  • 2 tbsp Peanut oil For frying; contributes a delightful flavor to the stir fry.

Equipment

  • Nonstick skillet

Method
 

Step-by-Step Instructions for Rice Cake Stir Fry
  1. Pre-Soak Rice Cakes: If using dried rice cakes, soak them in water for about 3 hours or overnight. Drain and set aside.
  2. Prepare Marinade: Combine sliced chicken breast with cornstarch, salt, and Shaoxing wine in a mixing bowl. Let marinate for about 10 minutes.
  3. Mix Sauce: Whisk together oyster sauce, light soy sauce, dark soy sauce (if using), and sugar until well combined. Set aside.
  4. Cook Eggs: Heat ½ tablespoon of peanut oil in a nonstick skillet over medium heat. Pour in beaten eggs and cook for 1-2 minutes. Remove and set aside.
  5. Cook Chicken: Increase heat to medium-high, add 1 tablespoon of peanut oil, and cook marinated chicken for 3-4 minutes until golden brown. Remove and keep warm.
  6. Stir Fry Rice Cakes: Add remaining tablespoon of peanut oil to the skillet, then add rice cakes. Stir-fry for 2 minutes, then add chicken broth and cook for another minute.
  7. Add Bok Choy: Add baby bok choy and cover; cook for about 1 minute until tender.
  8. Finish Dish: Stir in cooked chicken, scrambled eggs, minced ginger, and sauce mixture. Toss together and cook for another 2-3 minutes.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 22gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 130mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Using a nonstick skillet helps prevent sticking. Customize the sauce to suit your taste, and always use fresh ingredients for the best flavor.

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