Stir-fried Rice Cake and Egg

Name: Stir-fried Rice Cake and Egg
Yield: 476 g
Ingredients: Green Onion 20 g; Fresh Egg 165 piece; Tomato 240 piece; Salt 1 dash (1/3 tsp); Black Pepper 5 g; Olive Oil 20 spoon; Sesame Oil 5 spoon; Soy Sauce 10 dash; Oyster Sauce 10 g

553 kcal

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Ingredients

Main ingredients

Green Onion 20 g
Fresh Egg 3 piece
Tomato 2 piece

Seasonings/Sauce

Salt 1 dash (1/3 tsp)
Black Pepper 5 g
Olive Oil 20 spoon
Sesame Oil 5 spoon
Soy Sauce 10 dash
Oyster Sauce 10 g

Nutrition summary

Carbohydrates 19.2 g 14%

Protein 25.43 g 19%

Fat 39.54 g 67%

Serving size 476g

Cooking steps

1

Wash the rice cake and eggs thoroughly and prepare them.
2

Blanch the rice cake in boiling water for 1-2 minutes and drain.
3

Heat cooking oil in a pan and stir-fry the rice cake over medium-low heat.
4

Beat the eggs and pour them into the pan, then stir-fry together with the rice cake.
5

Add soy sauce, sugar, pepper, and other seasonings, and stir-fry evenly.
6

Transfer to a plate to finish.

Stir-fried Rice Cake and Egg

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