Stir-fried Rice Cake with Thai Sweet Chili Sauce (Korean Fried Rice Cake)

Thai sweet chili sauce fried rice cake and Korean kimchi fried rice cake are the same method, but the sauce is not the same, the method is very simple … add the ingredients according to my own preferences, I am with Cantonese sausage It can be served with shrimps or other ingredients you like, and it is no problem to simply stir-fried rice cakes.

Thai sweet chili sauce fried rice cake and Korean kimchi fried rice cake are the same method, but the sauce is not the same, the method is very simple … add the ingredients according to my own preferences, I am with Cantonese sausage It can be served with shrimps or other ingredients you like, and it is no problem to simply stir-fried rice cakes.

Material

Rice cake
Cantonese sausage
Thai sweet chili sauce
A little white sugar
garlic

Wash the sliced rice cakes and drain the water for use; mince the garlic for use; wash the sausages for use. Burn the pan until it is 50% hot, put the oil and burn it until 80% hot, add the garlic and fragrant, then pour the sausage into the oil platter.

Pour a bowl of water into the pot without too much, just check the rice cake. Bring the water to a boil and pour Thai sweet chili sauce (in Korean fried rice cakes, pour Korean sweet chili sauce). If the amount is just the amount of a flat spatula, just like the sweet and sour taste, add a little tomato sauce. No need to add. 1/3 teaspoon of pepper, 1/2 teaspoon of salt, a little chicken essence, because the sauce itself has a salty, sweet taste, so there is no need to give too many other condiments. Cook on low heat for 2 to 3 minutes and put in the rice cake. Do not stop using the spatula and stir-fry to prevent the rice cake from sticking to the pan.

Stir-fried rice cake until the spatula is poked and then sprinkle with a little white sugar sugar on the fire to collect the juice, sprinkle with small shrimps, white sesame, minced shallots, do not like it or add it. Serve the platter. 🙂

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