Main Ingredients:
Rice Cake: As needed.
Additional Ingredients:
Bean Sprouts: A little; Carrot: 1 piece; Spring Onion: Omitted.
Seasonings:
Salt: 1 tsp; Cooking Wine: 1 tbsp; Sugar: Omitted; Soy Sauce: As needed.
Taste: Bitter; Cooking Method: Stir-Fry; Time: Ten minutes; Difficulty: Easy.
【Simple Breakfast】Stir-Fried Rice Cake Cooking Steps
Prepare the ingredients.
Wash and cut the spring onion and carrot, set aside.
Wash the bean sprouts and remove the ends. (Optional if too troublesome)
Soften the rice cake slightly with hot water. (Pressing it with your hand should make it slightly bendable, no need to cook it through)
Rinse immediately with cold water, do not let it stick together.
Heat a little oil in a pan, stir-fry the shredded carrots and set aside. (Stir-frying helps with nutrient absorption)
Reheat the pan, add the drained rice cake, stir-fry, and add 1 tbsp of cooking wine.
Add a little sugar.
1 tsp of salt.
1 tbsp of soy sauce. (Optional)
Stir-fry for about 2 minutes. (If the rice cake is still a bit hard, add a little water and stir-fry)
Add bean sprouts and the stir-fried carrot, mix well.
Finally, sprinkle some chicken essence and spring onion, stir well.
Cover and let it simmer before serving.
Give it a try if you like!
