Stir-fried Rice Cakes with Tomato, Chicken, and Egg

Finely chop green onion and garlic.

Cut the chicken into bite-sized pieces.

Heat oil in a pan and sauté green onion and garlic until fragrant.

Add the chicken and stir-fry until the outside is cooked.

Add the rice cakes and stir-fry together.

Season with gochujang (Korean chili paste), red pepper powder, soy sauce, and sugar.

Add a little water and simmer until the rice cakes and chicken are cooked through.

Once the rice cakes and chicken are cooked, add the egg and stir until set.

Top with mozzarella cheese and melt to finish.