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Stir-Fried Spicy Rice Cakes

Photo: Brian Woodcock; Styling: Cindy Barr
Hands-on time 29 mins
Total time 29 mins
Yield Serves 4 (serving size: about 1 cup rice cake mixture, 3/4 cup pork mixture, and 1 lime wedge)
Serve with a side of sliced cabbage tossed with fresh lime juice and canola oil.


  • 2 tablespoons dark sesame oil, divided
  • 4 cups sliced rice cakes (rice ovalettes), divided
  • 1 bunch green onions, trimmed and cut into 1-inch pieces
  • 12 ounces lean ground pork
  • 1/2 cup chopped onion
  • 1/4 teaspoon kosher salt
  • 3 large garlic cloves, minced
  • 2 teaspoons cornstarch
  • 2 cups no-salt-added chicken stock (such as Swanson)
  • 3 tablespoons lower-sodium soy sauce
  • 1 tablespoon sambal oelek (ground fresh chile paste)
  • 4 lime wedges

Nutrition Information

  • calories 504
  • fat 14.1 g
  • satfat 3.8 g
  • monofat 4.9 g
  • polyfat 5 g
  • protein 26.5 g
  • carbohydrate 68.6 g
  • fiber 2.6 g
  • cholesterol 64 mg
  • iron 3 mg
  • sodium 552 mg
  • calcium 41 mg

How to Make It

  1. Heat a wok or large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add 2 cups rice cakes; stir-fry 3 minutes or until blistered, turning to brown on both sides. Remove rice cakes from pan; place in a large bowl. Add remaining 1 tablespoon oil; swirl to coat. Add remaining 2 cups rice cakes; stir-fry 2 minutes. Add green onions to pan, and stir-fry for 1 minute or until rice cakes are blistered, turning to brown on both sides. Remove rice cake mixture from pan; add to cooked rice cakes.

  2. Add pork to pan; sauté for 4 minutes or until browned, stirring to crumble. Stir in chopped onion and salt; sauté 3 minutes, stirring occasionally. Add garlic; sauté 30 seconds, stirring constantly. Stir in cornstarch. Gradually add stock; bring to a boil. Stir in soy sauce and sambal; cook for 1 minute, stirring frequently. Divide rice cake mixture evenly among 4 shallow bowls; top each serving with 3/4 cup pork mixture. Serve with lime wedges.