Stir-Fried Rice Cakes with Eggs

Name: Stir-Fried Rice Cakes with Eggs
Total time: 10 min
Yield: 570 g
Ingredients: oyster sauce 15 tbsp (2 spoons); cherry tomato 140 g; chives 40 g; fresh eggs 165 pcs; olive oil 40 spoon; green onion 100 piece (1/2); onion 70 piece (1/2)

Cook 10 min Difficulty EASY 714 kcal

#low sugar #high protein #low carb #intermittent fasting

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Ingredients

Main ingredients

oyster sauce 0.5 tbsp (2 spoons)
cherry tomato 140 g
chives 40 g
fresh eggs 3 pcs
olive oil 4 spoon
green onion 2 piece (1/2)
onion 1 piece (1/2)

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 26.03 g 15%

Protein 25.77 g 15%

Fat 54.44 g 70%

Serving size 570g

Cooking steps

1

Cut the rice cakes into bite-sized pieces.
2

Beat the eggs and set aside.
3

Add oil to a pan and stir-fry the rice cakes over medium heat.
4

When the rice cakes become soft, pour in the beaten eggs and quickly stir-fry everything together.
5

Season with salt and pepper.
6

Transfer the finished stir-fried rice cakes with eggs to a plate.

Stir-Fried Rice Cakes with Eggs

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