Easy Rice Cake Stir Fry Recipe
This Rice Cake Stir Fry is quick, flavorful, and ready in 30 minutes. Made with chewy rice cakes, sausage, and colorful veggies in a savory sauce, it’s perfect for weeknight dinners.
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.
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