If you’re looking for a quick, flavorful dinner that’s a little different from your usual stir-fry, this Rice Cake Stir Fry is about to become your new favorite. Made with chewy rice cakes, savory sausage, and a colorful mix of vegetables, this dish comes together in about 30 minutes and makes a hearty meal for four.
This recipe is also part of my series where I share different ways to use Teton Waters Ranch Polish Sausage from Costco. It’s one of my go-to items because it’s made with 100% grass-fed beef, cooks up quickly, and works in everything from pastas to rice dishes to stir fries like this one. If you’ve picked up a pack on your last Costco run and aren’t sure what to do with it (besides make hot dogs), this stir fry is a great place to start.
The best part? It’s a flexible recipe — you can swap in different vegetables or proteins depending on what you have in the fridge. Think of it as comfort food with a twist: chewy, saucy, and packed with flavor.
Why You’ll Love This Rice Cake Stir Fry
- Quick and easy: Ready in about 30 minutes, perfect for weeknights.
- Chewy and satisfying: Rice cakes (tteok) add a unique texture you don’t get with noodles or rice.
- Versatile: Swap the sausage for chicken, beef, or tofu, and mix up the vegetables with whatever you have on hand.
- Family-friendly: Mild and savory flavors that can easily be customized with more spice or extra veggies.
Ingredients
Here’s everything you need to get this dish whipped up and ready to serve:
- Rice cakes (tteok): Chewy, dense, and the star of this dish. Soaking them before cooking softens them and helps them absorb the sauce. You can find rice cakes at your local Asian supermarket. They come in various shapes and cuts. For this recipe, I recommend the disc shaped rice cakes as the sauce perfectly clings to the flat surface.
- Teton Waters Ranch Polish Sausage (from Costco): Savory, smoky, and made with grass-fed beef. This sausage browns beautifully and adds a satisfying, meaty flavor to the stir fry. Feel free to use any sausage you have on hand.
- Onion: Brings sweetness and depth once sautéed.
- Garlic: Adds fragrance and a savory punch.
- Bell pepper: Crunchy, colorful, and slightly sweet.
- Carrot: Adds natural sweetness and texture.
- Chinese broccoli: A fresh, slightly bitter green that balances the richness of the sausage and rice cakes. Broccolini or regular broccoli work too.
- Avocado oil (or neutral oil): Great for high-heat stir frying.
- Toasted sesame seeds: Optional, but they add nutty flavor and a nice garnish.
For the Sauce
- Oyster sauce: Rich, umami-packed base for the stir fry.
- Soy sauce: Salty depth of flavor.
- Sugar: Balances the savory notes with a touch of sweetness.
- Toasted sesame oil: Nutty aroma that ties the sauce together.
- Water: Keeps the sauce loose so it coats the rice cakes evenly.
Step-by-Step Instructions
Step 1: Make the sauce
Combine the oyster sauce, soy sauce, sugar, sesame oil, and water in a small bowl. Mix well and set aside.
Step 2: Cook the sausage
Heat oil in a large pan over medium heat. Add the sliced sausage and cook until browned on both sides.
Step 3: Sauté the vegetables
Add the onions, bell peppers, and carrots to the pan. Sauté until slightly softened, then add the garlic and cook briefly until fragrant.
Step 4: Add rice cakes, broccoli, and sauce
Add the soaked rice cakes, Chinese broccoli, and sauce to the pan. Toss everything together so the rice cakes are coated. Add a splash of water if things look dry.
Step 5: Cover and steam
Reduce the heat to low, cover with a lid, and let cook until the broccoli is bright green and the rice cakes are tender. Shake the pan every minute or so to prevent sticking.
Step 6: Garnish and serve
Top with toasted sesame seeds before serving.
Tips for the Best Rice Cake Stir Fry
- Soak the rice cakes: This ensures they cook evenly and achieve that soft, chewy bite.
- Shake the pan: Rice cakes can stick easily, so give the pan a good shake every minute while steaming.
- Swap the protein: Try chicken, shrimp, or tofu if you don’t have sausage on hand.
- Adjust the sauce: Like it saucier? Add a little extra water and oyster sauce for more coating.
Bento Box Friendly: Rice Cake Stir Fry for Kids’ Lunches
One of my favorite things about this dish is how well it works for bento boxes. The chewy rice cakes hold up beautifully, even after cooling, and the mix of sausage and vegetables makes it a balanced, colorful meal that kids enjoy. You can also customize the vegetables based on your child’s preferences.
When I pack this stir fry in my kids’ lunch boxes, I like to pair it with a few fresh sides — like cucumber slices, fruit, or a small snack — for a well-rounded meal. If you want to see exactly how I prep bento boxes with this recipe, check out my lunch box prep video [insert link] for a step-by-step look at how I make it all come together.
Frequently Asked Questions (FAQ)
Q: Do I have to soak the rice cakes before cooking?
A: Yes, soaking softens them and provides the perfect chewy texture once cooked.
Q: Can I make this with another protein instead of sausage?
A: Absolutely. Chicken, shrimp, beef, or tofu all work well. The sauce is versatile and pairs with many proteins.
Q: What’s the best substitute for Chinese broccoli?
A: Broccolini or regular broccoli are great alternatives and cook in the same amount of time.
Q: Can I make this ahead for meal prep?
A: Yes, it keeps well in the fridge for 3 days and reheats nicely with a splash of water. It also works great for kids’ bento boxes.
Q: Does this recipe freeze well?
A: No — rice cakes lose their chewy texture and tend to break apart after freezing and reheating.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a pan with a splash of water to loosen the sauce and re-soften the rice cakes.
- Do not freeze: Rice cakes lose their chewy texture once frozen and reheated.
Make this Rice Cake Stir Fry today!
This Rice Cake Stir Fry is the kind of recipe that makes weeknight cooking fun again. It’s fast, customizable, and lets the chewy texture of rice cakes shine in a simple, savory sauce. Plus, it doubles as a bento-box-friendly dish your kids can enjoy the next day.
And since this is part of my series featuring Teton Waters Ranch Polish Sausage from Costco, be sure to check out the other recipes in the collection for more creative, family-friendly ways to use this versatile sausage. Each recipe is designed to help you get the most out of your Costco haul while keeping mealtime exciting.
Easy Rice Cake Stir Fry Recipe
Equipment
- Large pan
- Bowl for soaking rice cakes
- Bowl for the sauce
- knife
- Chopping board
- Wooden spoon or heat-proof spatula
Ingredients
- 1 tbsp avocado oil or any neutral oil
- 3 cups rice cakes soaked in water for about 15 minutes
- 3 sausages sliced (about 1.5 cups)
- 1/2 onion thinly sliced
- 1 tbsp garlic minced
- 1/2 bell pepper thinly sliced
- 1 medium carrot thinly sliced
- 4 oz Chinese broccoli or broccolini/regular broccoli
- 1 tsp toasted sesame seeds for garnish optional
For the Sauce
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- 2 tsp toasted sesame oil
- 1/4 cup water plus more if needed
Instructions
- Add the ingredients for the sauce into a small bowl. Mix and set aside.
- Add oil to a heated pan and cook the sliced sausages under medium heat until browned on both sides.
- Add onions, bell peppers, and carrots and sauté for about 2 minutes. Add garlic and sauté for just a minute until fragrant, then add the broccoli, rice cakes, and sauce. Toss to coat. Add additional water if needed.
- Reduce heat to low and cover the pan with a lid. Let cook for 3–5 minutes or until the broccoli is bright green and cooked. Shake the pan every minute or so to keep the rice cakes from sticking.
- Garnish with toasted sesame seeds before serving.
