Stir-fried Rice Cake with Winter Bamboo Shoots and Pickled Vegetables

Name: Stir-fried Rice Cake with Winter Bamboo Shoots and Pickled Vegetables
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Rice cake; 1 piece egg; 100g Shredded pork; 1 Winter bamboo shoots; 100g Pickled vegetables; 2 tablespoons Cooking Wine; 2 tablespoons Soy sauce; a little salt; 2 pieces garlic

by Moonfall Wu Cry (from Tencent...)

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Some people may think that this is not fried rice cake when they see it, but I can proudly say that this rice cake is unique to our hometown. I remember when I was in college, I was homesick, and I ordered fried rice cakes, only to come up with a plate without soup. I was wondering at the time. Later I learned that no matter where I go, I can’t eat fried rice cakes with soup. I can only eat them in my hometown. I have eaten them since I was a child. It tastes like my mother. In our place, the ones that put the soup without stir-fry are called soup nian gao, those with soup after it are fried are called fried nian gao, and those fried dry without soup are called roasted nian gao, haha! If you can recognize this fried rice cake at a glance, then we must be fellow villagers? Have it?
The addition of pickled vegetables and winter bamboo shoots is a perfect match with the rice cakes, and they are so delicious!

Ingredients

300g Rice Cake
1 piece Egg
100g Shredded Pork
1 Winter Bamboo Shoots
100g Pickled Vegetables
2 tablespoons Cooking Wine
2 tablespoons Soy Sauce
a little Salt
2 pieces Garlic

Stir-fried Rice Cake with Winter Bamboo Shoots and Pickled Vegetables

1. Peel the winter bamboo shoots and cut into strips with water.

Stir-fried Rice Cake with Winter Bamboo Shoots and Pickled Vegetables recipe

2. Add a little salt to the eggs, add a little oil to the pot, and spread them into egg skins.

3. I cut the egg skin into silk, I cut two kinds, thick and thin.

4. Add a little salt, cooking wine and soy sauce to the shredded pork, stir well, and prepare for marinating.

5. Mince the pickled vegetables.

6. Cut the rice cake into strips and wash.

7. Add oil in a hot pan, fry the pickled vegetables first, then add the rice cakes and stir fry until half soft.

8. Continue to add winter bamboo shoots and stir fry.

9. Add garlic and stir fry a few times.

10. Finally, add appropriate amount of water, just after the rice cake, add the marinated pork, add appropriate amount of salt, cooking wine and soy sauce to taste, cover the pot, boil the water to serve. The taste is very delicious.