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cambodian

Stir Fried Rice Cakes With Egg And Chinese Chives

This stir-fried dish pairs fresh rice cakes, cut into bite-size pieces with egg, Chinese chives, cut into 2-inch lengths and bean sprouts. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced High satiety Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

20 g Protein
85 g Carbohydrates
24 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 260g fresh rice cakes (rice noodle sheets), cut into bite-size pieces 338 kcal
  • 50g egg 72 kcal
  • 60g Chinese chives, cut into 2-inch lengths 21 kcal
  • 80g bean sprouts 24 kcal
  • 6g garlic, minced 9 kcal
  • 18g vegetable oil 159 kcal
  • 10g fish sauce 4 kcal
  • 8g soy sauce 6 kcal
  • 1g black pepper, ground 3 kcal
  • 1g lime wedges 0 kcal

Cooking instructions

  1. fresh rice cakes (rice noodle sheets)
    Separate the fresh rice cakes so they do not clump. If firm, rinse briefly in warm water and drain well.
  2. fish saucesoy sauceblack pepper
    Mix fish sauce, soy sauce, and black pepper in a small bowl.
  3. fresh rice cakes (rice noodle sheets)garlicvegetable oil
    Heat oil in a wok over medium-high. Add garlic and stir 10 seconds, then add rice cakes and stir-fry 2 minutes.
  4. fresh rice cakes (rice noodle sheets)egg
    Push rice cakes aside, add the egg, and scramble until just set. Toss everything together.
  5. Chinese chivesbean sproutslime wedges
    Add Chinese chives and bean sprouts; stir-fry 30 to 60 seconds until crisp-tender. Add the sauce mixture and toss to coat. Serve hot with lime.

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