Best 2 Asian Fried Rice Cakes Recipes

Embark on a culinary journey to savor the delectable Asian fried rice cakes, a symphony of flavors and textures that will tantalize your taste buds. These delectable treats, also known as tteokbokki in Korean or stir-fried rice cakes, are a staple in many Asian cuisines, offering a delightful combination of chewy rice cakes, savory sauces, and a symphony of vegetables. From the classic Korean tteokbokki with its gochujang-based sauce to the Indonesian nasi goreng with its aromatic blend of spices, each recipe offers a unique taste experience. Explore the diverse world of Asian fried rice cakes and discover the perfect dish to satisfy your cravings.

Here are our top 2 tried and tested recipes!

STIR-FRIED RICE CAKES (NIAN GAO)

Stir-fried Rice Cakes (Nian Gao) image

Stir-fried rice cakes are known in Chinese as "chao niángāo" (炒年糕). Our version uses pork (but you can substitute chicken) and leafy greens.

Provided by Sarah

Categories Noodles and Pasta

Time 1h

Number Of Ingredients 22

Ingredients

8 oz. pork shoulder or loin ((julienned))
1 tablespoon water
2 teaspoons light soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon white pepper
1 teaspoon vegetable oil
1 teaspoon cornstarch
1 pound rice cakes
8 ounces baby bok choy ((or napa cabbage))
2 cloves garlic ((coarsely chopped))
3 scallions ((cut on a diagonal into 1 inch/2.5 cm pieces))
6 dried shiitake mushrooms ((soaked for 2 hours until reconstituted; can substitute fresh shiitake mushrooms))
3 tablespoons vegetable oil
1 tablespoon Shaoxing wine
1/2-3/4 cup water ((depending on how hot your stove can get; for higher BTU stoves, use up to ¾ cup water) )
1/2 teaspoon sesame oil
1 1/2 teaspoons dark soy sauce
1 tablespoon light soy sauce
2 teaspoons oyster sauce
1/4 teaspoon ground white pepper
1/2 teaspoon sugar
salt ((to taste))

Steps:

Marinate the julienned pork with the water, light soy sauce, sesame oil, white pepper, vegetable oil, and cornstarch. Allow to sit for 20-30 minutes, while you prepare the rest of the ingredients.
Rinse the rice cakes and drain. If using fresh or frozen rice cakes, you do not have to soak or thaw them. Only soak (according to package instructions) if using dried rice cakes.
Thoroughly wash the baby bok choy (or napa cabbage). Drain, shaking off excess water. If using baby bok choy, separate into individual leaves. If using napa cabbage, cut the large leaves into smaller bite-sized pieces. Also prepare the garlic and scallions.
If using mushrooms, slice them thinly. If using dried shiitake mushrooms, save the soaking liquid.
Place your wok over high heat until it begins to smoke lightly. Add the vegetable oil to coat the wok, and add the pork and garlic. Cook until the pork turns opaque. If using mushrooms, add them now and stir-fry for 1 minute.
Stir in the scallions, bok choy/cabbage, and Shaoxing wine. Stir-fry for 30 seconds, and move everything to the center of the wok to create an even "bed" of vegetables and meat. Distribute the rice cakes on top (this prevents them from sticking to the wok).
Add water (or mushroom soaking water for extra flavor). Depending on how hot your stove gets, you can add 1/2 cup to 3/4 cup. Cover, and cook for 2 minutes to steam the rice cakes and cook the vegetables.
Remove the cover, and add the sesame oil, dark soy sauce, light soy sauce, oyster sauce, white pepper, and sugar. Stir-fry everything together for 1 minute over medium heat. Taste, and season with additional salt if necessary. Continue stir-frying until the rice cakes are coated in sauce, cooked through but still chewy. Plate and serve!

Nutrition Facts : Calories 484 kcal, Carbohydrate 64 g, Protein 21 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 36 mg, Sodium 884 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

ASIAN RICE CAKES

Asian Rice Cakes image

Provided by Food Network

Categories side-dish

Time 1h5m

Yield 1 1/3 cups

Number Of Ingredients 6

Ingredients

1/2 cup short-grain rice
1 cup water
2 teaspoons rice wine vinegar
1 ounce thinly sliced scallion
1 tablespoon chopped pickled ginger
Cooking spray, as needed

Steps:

In a small saucepan, cook the rice with the water, covered, for 20 minutes. Stir occasionally. When rice is cooked add remaining ingredients. Let cool slightly and shape into desired shapes.
In a hot, nonstick skillet, spray with cooking spray and brown rice cakes on both sides until golden brown. Place on sheet pan and keep in a hot oven. Serve as needed.

Tips:

Use day-old rice. This will help the rice cakes hold their shape better.
Cook the rice cakes in a nonstick skillet. This will prevent them from sticking and breaking.
Be careful not to overcook the rice cakes. They should be cooked through but still slightly chewy.
Serve the rice cakes hot with your favorite dipping sauce.

Conclusion:

Asian fried rice cakes are a delicious and easy-to-make snack or appetizer. They are perfect for parties or potlucks. With a variety of dipping sauces to choose from, there is sure to be a flavor that everyone will enjoy.