1. Bring a large saucepan of water to a boil. Add rice cakes; boil 2 minutes or just until rice cakes float. Drain and rinse well with cold water. Drain.
2. Place rice cakes in a medium bowl. Add chile, soy sauce, sugar, and sesame oil; let stand at room temperature 15 minutes, tossing occasionally.
3. Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add rice cake mixture; sauté 5 minutes or until rice cakes are crisp and evenly blistered, stirring frequently.