Spring Rice Cakes
The combo of textures, veggies and jammy eggs is just, well, perfect.
5|9|21
I really don’t know what else to tell you other than MAKE THIS. Or make a variation of this. Get rice cakes and a mix of veg and/or protein of your choice and make this. Like any dish, you can make it your own, as you should. But use this as inspiration to go to your local Korean or Asian grocery store and pick up some chewy (usually frozen) rice cakes. They often come in different shapes, but the ones you see here are the most common I’ve found. So chewy! Ah!
Spring Rice Cake Recipe
Yield: 4 servings
Cook time: 20 min
INGREDIENTS
3 large eggs, boiled and halved (I did a soft boil- 7 min.)
2 Tablespoons neutral oil
1 bunch broccolini, cut bite-sized
2 cups brussel sprouts, quartered
3 celery stalks, cut bite-sized + celery leaves for topping
1/2 cup peas
Salt to taste
Black pepper to taste
Chicken powder or bouillon
1/2 cup water + 1 Tablespoon cornstarch, mixed very well4 cups rice cakes
1 Tablespoon oyster sauce
DIRECTIONS
In a large pan on medium-high heat add oil. Once hot, add all the veggies plus salt, black pepper, and chicken powder to your liking. Mix and allow to cook for about 4 min or until halfway cooked through.
Next, mix in the water and cornstarch mixture.
Lower the heat to medium and place the rice cakes on top of the veggies and then place a lid on top to allow the steam to thaw them out- about 4 min. If your rice cakes are already thawed then skip this step.
Mix everything together, adjust seasoning if needed, and then mix in the oyster sauce.
Plate and top with the fresh celery leaves, egg, and lastly put a little bit of salt and pepper on the eggs.