Roasted Rice Cakes With Scallion Oil – a delicious recipe with scallions, canola oil, rice cakes, salt, sriracha sauce, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Trim the scallions. With the flat side of a chef's knife, smash the white parts of the onions and then cut them into 2 inch sections.
2
Heat the oil in a wok over medium high heat. Add the scallions, lower the heat slightly, and cook, stirring off and on, until they turn a deep golden brown, but be careful not to burn them. When they are done, remove them from the oil with a slotted spoon and reserve in a bowl.
3
Return the wok with the oil to a medium high heat and add the rice cakes. Cook, stirring off and on, until they become browned and puff up in size. Toss with a pinch of salt to taste. Serve topped with the crispy scallions and sriracha sauce on the side. Or for a more substantial meal, extend this into a version of kimchi fried rice by stirring in a couple of spoonfuls of kimchi into the wok and cook until heated through. Serve with a fried egg on top, along with the fried scallions.
499
kcal
Calories
10
g
Fat
90
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 bunch scallions, 1/4 canola oil, 1 pound fresh rice cakes (cylindrical), 1 pinch salt, and more.
Yes, Roasted Rice Cakes With Scallion Oil falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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