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Stir-Fried Rice Cakes – The New York Times

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Stir-Fried Rice Cakes – The New York Times

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Stir-Fried Rice Cakes

If fried rice and tteokbokki had a love child, it might taste a lot like this quick, perky rice cake stir-fry. Made in the style of fried rice, rice cakes bring a satisfying pillowy chew.

Fried rice cakes with eggs, ginger and scallions. I’ve made it exactly the way I would make fried rice, but I’ve substituted the rice with rice cakes. Make sure you soak the rice cakes before you fry them. That helps soften them. Get your wok or your pan really hot. That just makes sure that you get a nice char on both the eggs and the rice cakes.

If fried rice and tteokbokki had a love child, it might taste a lot like this quick, perky rice cake stir-fry. Made in the style of fried rice, rice cakes bring a satisfying pillowy chew.

March 17, 2026

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