Stir-Fried Rice Cakes

Preparation

1. 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.