Fried Rice Cake Recipe (Chao Nian Gao)

Rice cakes: These are chewy, oval-shaped cakes made from glutinous rice, often found in the refrigerated or dried goods section of Asian supermarkets.

Pork: Thinly sliced pork adds a savory and tender element to the dish.

Napa cabbage: A type of Chinese cabbage with a mild flavor and delicate texture, perfect for stir-frying.

Soy sauce: A salty, umami-rich sauce that enhances the flavor of the dish.

Oyster sauce: A thick, dark sauce made from oysters, adding a rich umami flavor.

Garlic: Minced garlic provides a fragrant and savory base for the stir-fry.

Vegetable oil: Used for stir-frying the ingredients, it has a high smoke point and neutral flavor.

When stir-frying the garlic and pork, make sure to use high heat to achieve a quick sear, which helps to lock in the flavors and juices. This technique ensures that the pork remains tender and the garlic becomes fragrant without burning.

• sliced rice cakes - Substitute with sliced rice noodles: Rice noodles have a similar texture and can absorb flavors well, making them a good alternative.

• sliced pork - Substitute with chicken breast: Chicken breast is lean and can be sliced thinly, providing a similar texture and protein content.

• chopped napa cabbage - Substitute with bok choy: Bok choy has a similar crunch and mild flavor, making it a suitable replacement.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce provides a sweet and savory flavor, though it is slightly thicker.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it lacks the fresh aroma.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and high smoke point, making it a good alternative for frying.

• Allow the fried rice cakes to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled fried rice cakes into an airtight container. If you have a large batch, consider dividing it into smaller portions for easier reheating.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. For longer storage, place the container in the freezer.
• When freezing, label the container with the date to keep track of its freshness.
• To reheat refrigerated fried rice cakes, use a microwave or a stovetop. For the microwave, cover the dish with a microwave-safe lid or wrap to retain moisture. Heat on medium power in 1-minute intervals, stirring in between, until heated through.
• For stovetop reheating, add a small amount of vegetable oil to a pan and heat over medium heat. Add the fried rice cakes and stir-fry until warmed up.
• If reheating from frozen, it's best to thaw the fried rice cakes in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated leftovers.
• To maintain the texture and flavor, avoid reheating multiple times. Only reheat the portion you plan to eat.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Add the leftover fried rice cakes and stir-fry for a few minutes until they are heated through.
  4. If the rice cakes seem dry, sprinkle a little water over them and cover the pan for a minute to steam.

• Microwave Method:

  1. Place the fried rice cakes in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check if the rice cakes are heated through; if not, continue microwaving in 30-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the fried rice cakes in an oven-safe dish and cover with aluminum foil.
  3. Bake for about 10-15 minutes, or until the rice cakes are heated through.
  4. For a slightly crispy texture, remove the foil during the last 5 minutes of baking.

• Steaming Method:

  1. Set up a steamer and bring the water to a boil.
  2. Place the fried rice cakes on a heatproof plate and put the plate in the steamer.
  3. Steam for about 5-7 minutes, or until the rice cakes are thoroughly heated.
  4. This method helps retain the moisture and texture of the rice cakes.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used to stir and flip ingredients in the wok.

• Knife: Essential for slicing pork and chopping napa cabbage.

• Cutting board: A surface used to safely chop and slice ingredients.

• Measuring spoons: Used to accurately measure soy sauce, oyster sauce, and vegetable oil.

• Mixing bowl: Useful for soaking the rice cakes in water.

• Garlic press: Handy for mincing garlic cloves quickly and efficiently.

• Serving dish: A plate or bowl to serve the finished fried rice cakes.

Soak rice cakes ahead: Soak the rice cakes in water the night before to save time on the day of cooking.

Pre-slice ingredients: Slice the pork and chop the napa cabbage in advance to streamline the cooking process.

Use pre-minced garlic: Opt for pre-minced garlic to cut down on prep time.

Batch cook: Double the recipe and freeze half for a quick meal later.

Organize your workspace: Have all ingredients and tools ready before you start cooking to make the process smoother.