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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.
Print Recipe
Total Time 30 minutes
Servings 4 people

Equipment

  • Large pan
  • Bowl for soaking rice cakes
  • Bowl for the sauce
  • knife
  • Chopping board
  • Wooden spoon or heat-proof spatula

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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.