Char Koay Kak (Fried Rice Cake)
Prepare your own amazingly tasty Char Koay Kak (Fried Rice Cake), a popular Penang street food. Very quick and easy using prepackaged rice cake.
Ingredients
- 4 tbsp vegetable oil
- 1 packet taro or plain rice cake, cut into ¾ inch cubes (32 oz/900g)
- 3 cloves garlic (minced)
- 2 tbsp chai poh / pickled radish (chopped)
- 2 tsp chili paste
- 1 tbsp dark soy sauce
- Salt and pepper to taste
- 2 large eggs
- 8 oz bean sprouts (225g)
- 4 oz Chinese chives (cut into 1-inch lengths) (115g)
Instructions
- Heat 1 tablespoonvegetable oil in a large non-stick fry pan. Pan fry cubed rice cake until lightly brown, about 15 minutes. Remove and set aside.
- Add remaining 3 tablespoons vegetable oil into the pan. Sauté garlic and chai poh/pickled radish until lightly brown. Stir in chili paste.
- Add pan fried rice cubes, dark soy sauce, salt, and pepper. Stir to combine.
- Push rice cubes to the side of pan with spatula. Add eggs and toss rice cubes over eggs. Stir to get rice cubes coated with egg.
- Add bean sprouts and Chinese chives. Stir fry for another minute.
- Remove and serve immediately.
Nutrition
Calories: 668kcal
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