Shanghai-Style Rice Cakes with Scallion Oil recipe - ingredients, nutrition and when to eat it
Chewy rice cakes are stir-fried in scallion-scented oil and seasoned with soy sauce.
Chewy rice cakes are stir-fried in scallion-scented oil and seasoned with soy sauce. Add cabbage and carrots for a little crunch; it makes a quick lunch or a tasty dinner.
Chinese · 20 minutes to cook
Nutrition (per 341g serving): 557.3 kcal · protein 9.5g · carbohydrate 96.7g · fat 15.6g · sodium 1668mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the rice cakes stick to the pan, add water a tablespoon at a time as you stir-fry.
Tips: Cook the scallions slowly over low heat so their flavor infuses the oil.
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Ingredients (1 serving)
- Rice cakes — 180 g
- Scallions — 0.5 pc
- Cabbage — 50 g
- Carrot — 20 g
- Cooking oil — 1 Tbsp
- Soy sauce — 1 Tbsp
- Sugar — 0.5 tsp
- Water — 2 Tbsp