Tomato Rice Cake Stir Fry

Why you'll love this recipe

The chewy, "bouncy" texture of the rice cakes (Nian Gao) is incredibly satisfying and pairs perfectly with the soft, saucy tomatoes.
It’s a unique sweet-and-savory dish that feels like a cross between a stir-fry and a comforting stew.
It’s a great vegetarian-friendly base (just omit the pork) that is packed with umami.

Key Ingredients

Korean Rice Cakes (Sliced): These have a dense, chewy texture that holds up beautifully to being simmered in sauce.
Fresh Tomatoes: As they cook down, they create a natural, acidic sauce that forms the heart of the dish.
Dark Soy Sauce: Used for color and a hint of depth to balance the brightness of the tomatoes.

✅Quick Tips: Boil your rice cakes for 3 minutes before stir-frying; this ensures they are perfectly soft and "mochi-like" all the way through.

Key Steps

#1: Sauté the pork and tomatoes together until the tomatoes break down into a thick, mushy sauce.

#2: Add a splash of water and the rice cakes, then cover and simmer so the cakes absorb the tomato juices.

#3: Finish with fresh scallions and serve while hot and "stretchy."

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Cooking Method: Eggs, Pork

Courses: Main Dishes, Rice

Servings: 1

Description

Rice cakes are tossed with tomatoes and seasonings. A hearty and flavorful meal.

Ingredients:

Instructions

1
Bring a pot to boil and boil the rice cake for 3 minutes.
2
Heat oil in a pan. Scramble an egg and set aside, then in the same wok grease with oil to sauté pork until lightly cooked.
3
Add cooking wine, soy sauce, dark soy sauce, and salt. Stir to combine.
4
Add onion and tomatoes and add water and simmer until tomato becomes mushy, but still with some sauce left.
5
Pour in the rice cake, mix well and add back the egg and cook for another 5 minutes with lid on until rice cake is soft.
6
Finish with scallions and serve hot..

Keywords: Rice Cake, Tomato, Stir-Fry