Stir fried rice cakes

Make our easy Korean Stir-Fried Rice Cakes (Ganjang Tteokbeoki) recipe the next time you want a quick savory appetizer or snack. This…

Pan-fried rice cakes, or Gireum Tteokbokki, feature a mix of gochugaru and soy sauce, quickly stir-fried for a crispy texture and rich flavors. You can easily prepare this dish in 15 minutes using just a few pantry staples.

Rice cakes (年糕, nian gao or leen go in Cantonese) are usually enjoyed during CNY/LNY as it symbolises good fortune and prosperity. This dish originated from Shanghai. Every time I go to a Shanghai …

Slices of soft and chewy sticky rice cakes are stir-fried with veggies, a protein of choice and savory sauce. A super easy savory version of using Chinese nian gao.

These spicy stir-fried rice cakes are a departure from some of China's more traditional methods of preparing these chewy, starchy little pasta-like rice cakes. The addition of Sichuan peppercorns gives the dish that slight numbing flavor that goes perfectly with spicy chilies.

This is a dish I grew up eating year-round, but rice cakes are extra special for Lunar New Year because the Chinese words for it, "nian gao", sounds like "better or higher every year."

A traditional Chinese / Lunar New Year dish and a comfort food I grew up eating at my grandmothers. Not…

Chewy, oval shaped rice cakes stir-fried with tender pork, crunchy vegetables, and a savory soy-based sauce. A quick and easy stir-fried rice cake recipe that takes less than 30 minutes to make!

If you've never had rice cakes, you are missing out! They're wonderfully soft but chewy, super addicting, and are great at absorbing sauces when they're stir fried. This recipe is inspired by Din Tai Fung's Shanghai rice cakes, one of my favorite dishes to order whenever I go to Din Tai Fung, a popular Taiwanese restaurant around the world. In Chinese, the name for rice cakes is Nian Gao. They are made from pounded rice, and have a sticky, chewy texture. Think of them as a kind of thick…