Video: How to make Stir-fried rice cakes with egg and tomato

Amy Jiang shows us how to make Stir-fried rice cakes with egg and tomato.

Amy Jiang.
Amy Jiang.
Amy Jiang grew up in Shanghai and came to New Zealand in 2002.

At first she lived in Auckland but came to Dunedin in 2009 to establish the Noodle Hut restaurants in Moray Pl and South Dunedin.

Rice cakes are traditional at Chinese New Year, which this year is on January 31.

It ushers in the year of the horse.

Chinese lunar new year is a family occasion, like the Western Christmas when families gather and traditional foods such as dumplings, spring rolls, wontons and rice cakes are served.

Rice cakes are chewy and soft, like a slice of giant noodle and can be found in supermarkets and Asian stores.

Amy learnt this recipe from her mother.

 


Photos by Peter Dowden.
Photos by Peter Dowden.
Stir-fried rice cakes with egg and tomato

Ingredients

2-3 cups rice cake
1 large tomato
1 spring onion
thumb-sized piece of ginger
4 eggs
oil
salt, sugar
oyster sauce 

Method

If the rice cakes are dry, put them in boiling water for a minute or two then drain.

If they are soft, there is no need to soak them.

Wash the tomato and slice thickly.

Cut the spring onion into diagonal strips.

Slice ginger thinly.

Put about a tablespoon of oyster sauce into a bowl and thin with a little water.

Break the eggs into a bowl, add a little salt and beat lightly with a fork.

Heat a frying pan, then add a little oil and let it spread out and heat.

When it is hot, add the egg and tip the pan to spread it out. With a wooden spatula lift the egg gently as it sets so egg that is still runny runs underneath. Turn over the omelette and break it up. It should be like pieces of omelette, not like scrambled eggs. When cooked, remove the egg pieces from the pan and set aside.

Add a little more oil to the pan and when it is hot, add the spring onion and ginger and stir for a moment. Add the tomato pieces and stir-fry for a couple of minutes, then return the eggs to the pan along with the thinned oyster sauce, half a teaspoon of sugar and a little more salt if needed.

Add the rice cakes and stir until they are heated through.

Serve with other dishes as part of a New Year banquet, or on any other occasion.

 


Thanks to Afife Harris and Centre City New World.



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