Curry Stir-fried Rice Cake

Name: Curry Stir-fried Rice Cake
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 80g Rice cake; 1 potato; 30g onion; 30g pea; 30g carrot; 2 pieces Curry cubes; 2 spoons salt

by miko's small kitchen

4.7 (1)

Favorite

4

Difficulty

Normal

Time

30m

Serving

3

Didn't buy meat at home? It's ok! Mix and match vegetarian dishes to make a nutritious and delicious lunch. This curry fried rice cake can be used as a dish or as a staple food. The hot rice cake fully absorbs the aroma of curry and is so delicious~

Ingredients

80g Rice Cake
1 Potato
30g Onion
30g Pea
30g Carrot
2 pieces Curry Cubes
2 spoons Salt

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Curry Stir-fried Rice Cake

1. Wash and dice onions.

2. Soak the peas in clean water for 15 minutes and rinse them off.

3. Peel and dice carrots.

4. Peel the potatoes and cut into large pieces.

5. Heat the pan with cold oil, add the onion diced and sauté fragrant.

6. When the onion is slightly yellow, add the diced carrots, peas, and potatoes and stir fry for 3 minutes.

7. Then add the rice cake slices and stir-fry them evenly.

8. Pour a large bowl of water into the pot to submerge the ingredients. Add two curry cubes, sprinkle two spoons of salt, and cook until the curry cubes melt.

9. Cover the pot and let it simmer for 5 minutes. After opening the lid, use a spatula to flip the ingredients. The rice cakes are very easy to stick to the pot, so turn them frequently. Boil for about 10 minutes, then collect the curry sauce until it is thick and ready to serve.

Tips:
The ingredients should be turned frequently during the cooking of the rice cakes, otherwise the rice cakes will stick to the pot very easily.