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
5 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 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.
Step 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.
Step 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.
Step 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.
Step 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
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
