Stir-Fried Rice Cakes

Name: Stir-Fried Rice Cakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 pounds fresh or frozen rice cakes, thawed if frozen; 4 scallions, trimmed; 1 (1-inch) piece fresh ginger; 4 eggs; Salt and pepper; 3 tablespoons vegetable oil, divided, plus more if needed; 1 tablespoon soy sauce; 1 tablespoon vegetarian stir-fry or oyster sauce; 2 cups/about 10 ounces frozen mixed vegetables (don’t thaw)

By Hetty Lui McKinnon

Updated February 26, 2026

Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne. Prop Stylist: Paige Hicks.

Ready In: 30 min
Rating: (0)
Comments: Read comments

If fried rice and tteokbokki had a love child, it might taste a lot like this quick, perky rice cake stir-fry. Made in the style of fried rice, rice cakes bring a satisfying pillowy chew. Rice cakes come in several shapes — sliced flat ovals, longer cylindrical segments or even chewy, gnocchi-shaped pieces — and any of them will work for this recipe. A boon to any freezer, frozen mixed vegetables bring instant color and healthy heartiness. Designed as a meat-free alternative to oyster sauce (and sometimes labeled as vegetarian mushroom oyster sauce), vegetarian stir-fry sauce is a glossy brown sauce with a rich umami flavor that is available from Chinese or Asian grocery stores. It brings subtle savory-sweet notes and shines here. Bulk this recipe up by adding crumbled tofu or more veggies.

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Ingredients

Yield:4 servings

2 pounds fresh or frozen rice cakes, thawed if frozen
4 scallions, trimmed
1 (1-inch) piece fresh ginger
4 eggs
Salt and pepper
3 tablespoons vegetable oil, divided, plus more if needed
1 tablespoon soy sauce
1 tablespoon vegetarian stir-fry or oyster sauce
2 cups/about 10 ounces frozen mixed vegetables (don’t thaw)

Ingredient Substitution Guide

Preparation

1. Step 1
  Place the rice cakes into a medium bowl, separating them if needed, and top with cool tap water. Let soak for 10 minutes while you prep the other ingredients.
2. Step 2
  Separate the white and green parts of the scallions. Cut the white portions into 2-inch pieces and thinly slice the green parts. Peel the ginger and slice into thin matchsticks.
3. Step 3
  Beat the eggs and season with salt.
4. Step 4
  Heat a large wok or 12-inch well-seasoned cast-iron or nonstick skillet over medium-high. When hot, add 1 tablespoon of oil, then pour in the beaten eggs. Cook for 15 to 30 seconds, allowing the bottom to set slightly, before stirring and turning until just set. Break up the egg slightly, then remove from the wok and set aside.
5. Step 5
  Drain the rice cakes. (It is OK if some of them are still stuck together.)
6. Step 6
  Drizzle 1 tablespoon of oil into the wok and add the ginger and white parts of the scallions. Stir fry until fragrant, 30 to 60 seconds.
7. Step 7
  Add the rice cakes, soy sauce, vegetarian stir-fry sauce and another 1 tablespoon of oil and toss until the rice cakes have softened, 2 minutes.
8. Step 8
  Add the frozen vegetables and toss until the vegetables have warmed through and the rice cakes are golden in spots, 2 to 3 minutes. (If at any time it feels dry, feel free to add more oil.) Taste and season with pepper and salt, if needed.
9. Step 9
  Add the sliced green scallions and the egg and toss until combined. Serve immediately.