Easy Stir-Fried Rice Cakes (15-Minute Recipe!)

Quick and Easy: This stir-fried rice cake recipe is straightforward and simple, making it perfect for those who are new to cooking or short on time. With kimchi, thin slices of pork, and a handful of other ingredients, you can whip up this delicious dish in just about fifteen minutes.

Delicious: Beyond being easy and quick to make, this stir-fried rice cake recipe is downright delicious. The combination of kimchi, pork, and a flavorful sauce creates a mouth-watering dish that will leave you craving for more and the kimchi gives this dish a lot of extra flavor.

Versatile: This recipe allows for a lot of flexibility. You can substitute the pork shoulder for pork belly, bacon, or any type of protein you prefer. This makes it a versatile dish that can be tailored to suit various dietary preferences and needs.

Cozy One Bowl Meal: If you're like me, and love cozy one bowl meals you can enjoy in front of the tv, then this recipe is it. It's quick to put together so you can quickly make this, sit down with a big bowl and cozy up and watch some tv!

Great Way to Use Up Kimchi: If you have old kimchi in the fridge, this is a great way to use it up.

For this kimchi rice cake recipe, most of these ingredients will be found at your local Asian supermarket.

Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.

• Kimchi: This fermented cabbage adds a tangy, spicy kick to the dish. It is full of flavors that permeate the rice cakes, giving them a unique taste.
• Carrot: Carrots provide a lovely crunch and a pop of color to the stir fry. They also add a subtle sweetness that balances out the spiciness of the kimchi.
• Onion: Onions lend a sweet, slightly onion flavor that compliments the other ingredients. They also add a nice texture to the dish.
• Rice Cake: This is the star of this dish. Rice cakes are chewy and absorb the flavors of the sauce and the other ingredients. They provide a satisfying, hearty texture. For this recipe, I like to use the frozen rice cake slices instead of the tubular ones since they are more bite-sized and cook more quickly. Rice cakes are usually located in the freezer aisle of any Asian grocery store, but they can also be found in the fridge section as well with the fresh noodles. 
• Butter: A small amount of butter adds a rich, creamy note to the dish and helps sauté the vegetables and meat.

Making this incredible stir fried rice cake recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:

Preparing the Ingredients

Slice the onions: Start by slicing the onions into thin slices, then put them aside for later use. 

Julienne the carrots: Next, julienne the carrots into matchstick-like pieces and set them aside as well. 

Chop the kimchi: Take your kimchi and chop it up, then place it aside. 

Prepare the rice cakes: Place the rice cakes in a colander or strainer and run them under hot tap water for about a minute. 

Marinate the pork: Slice your pork and let it marinate in soy sauce for a few minutes. 

Heat up the pan: Set your stove to medium-high heat and add some oil and butter into a frying pan. 

Cook the pork: Once the butter has melted and the pan is hot, add in the pork. Cook it until the meat has been browned and fully cooked, which should take approximately five minutes. 

Add the vegetables: Add in the chopped kimchi, carrots, and onions, and let them cook for another five minutes. 

Stir fry the rice cakes: Add the rice cakes and sauce into the pan, then stir fry until the rice cakes turn soft, which should take around three minutes. 

Garnish and serve: Finally, garnish your stir fried rice cake with your choice of toppings, then enjoy your delicious homemade meal!

This delicious stir-fried rice cake recipe is so flavorful and easy to make you'll want to try out some of these delicious variations! Here are some great ideas:

Try it with Tofu: If you're looking for a vegetarian alternative, this variation is perfect for you. Simply replace the pork shoulder with tofu. Remember to press the tofu before cooking to remove excess water and achieve a firmer texture.

Add some Mushrooms: If you're a fan of mushrooms, simply add a cup of sliced mushrooms to the stir-fry. Mushrooms will add an earthy flavor and extra texture to the dish, making it even more satisfying. Shiitake mushrooms will go great in this recipe.

Use Beef or Chicken: Switch up the pork for slices of pork or chicken!

Spice it up: If you like your food spicy, add a teaspoon or two of chili flakes or a dash of sriracha to the stir-fry. This will give your stir-fried rice cake a fiery kick that you’ll love!

Omit the Kimchi: For Chinese New Year (Lunar New Year), I skip the kimchi and make this with just the pork for a delicious New Year rice cake dish.

To store leftover stir fried rice cakes, first allow them to cool completely at room temperature. Then, transfer the cooled rice cake into an airtight container. It can be stored in the fridge for up to three days.

To reheat, you can use either a microwave or a stovetop. If using a microwave, heat on medium power to avoid drying out the rice cake. Stir every minute until thoroughly warmed.

If using a stovetop, add a little bit of oil to the pan to prevent the rice cake from drying out. Heat over medium heat, stirring frequently until heated through.

Unfortunately, stir-fried rice cake doesn't freeze well. The texture of the rice cake tends to become overly chewy and tough when frozen and thawed. Therefore, it’s best to enjoy your stir-fried rice cake fresh or store it in the fridge as instructed above.

If you made this stir fried rice cake recipe, I want to see! Follow Pups with Chopsticks on Instagram, snap a photo, and tag and hashtag it with @pupswithchopsticks and #pupswithchopsticks. I love to know what you are making!

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