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1
Rinse rice to remove excess starch.
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2
Combine rice with 1 1/2 cup water in a medium saucepan, bring to a boil over medium high heat, reduce heat to low, cover and cook 15 to 20 minutes until liquid is absorbed and rice is done.
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3
Let cool.
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4
In a medium bowl combine chicken broth, soy sauce, sugar and red wine vinegar.
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5
Combine cornstarch and remaining 1/4 cup water in a cup, set aside.
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6
Heat 1 tablespoon peanut oil in a wok or large skillet over medium high heat.
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7
Add ginger and garlic and stir fry about 10 seconds.
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8
Add red and green bell pepper and stir fry 2 or 3 minutes.
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9
Remove and set aside.
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10
Add 2 more tablespoons of oil to wok or skillet and then mushrooms.
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11
Stir fry 2 to 3 minutes until softened.
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12
Set aside.
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13
Add chicken broth to wok and bring to a boil.
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14
Stir cornstarch mixture and add to wok.
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15
Cook until thickened.
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16
Stir in sesame oil.
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17
Return vegetables and stir.
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18
Cover to keep warm.
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19
Shape rice into 12 2-inch cakes (you may want to wet your hands for this).
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20
Heat 2 to 3 inches vegetable oil in a large skillet over medium high heat.
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21
Cook rice cakes 2 to 3 minutes, until puffed, turning to cook both sides.
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22
Drain on paper towels.
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23
This can be done in batches.
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24
Place vegetable mixture in serving dishes and serve with rice cakes on top.
