Fried Rice Flour Cake with Egg, or in Vietnamese, Bánh Bột Chiên Trứng is a great omelette-type dish that can be enjoyed as an appetizer or a main dish anytime of day. I order this dish every time we eat at Thien Long Restaurant (one of my favorite Vietnamese Restaurants) in San Jose. The crisp exterior of the rice cake dipped in a tangy soy sauce is ridiculously addicting and delicious. I wonder how a dish that looks so simple to prepare hits the spot so gooood.
When I was walking down the refrigerated aisle at Lion Market to look for some tofu, I saw prepackaged rice cakes on sale for ~$3.50 for a big block. Since I already had scallions and eggs at home, I just bought it so Jane and I can make breakfast on Saturday morning. This recipe is super duper easy to make and a dish I will certainly make again in the future.
Note: I think the restaurant uses Red wine vinegar. I didn’t have that, so I just used Rice Wine Vinegar instead. I think regular distilled vinegar would work too.
1/2 block Radish (Daikon) Rice Cake
3 large eggs
2 tablespoon soy sauce
1/2 tablespoon rice wine vinegar
1 teaspoon sugar
1 teaspoon Sriracha
Salt and Pepper
- In a small bowl, whisk soy sauce, rice wine vinegar, salt, sugar, and Sriracha until ingredients meld together.
- Cut flour rice cakes into 1-inch thick squares.
- Wash and finely dice scallions and set aside.
- Crack 3 eggs and put it in a small bowl. Season with salt and pepper to taste and beat the eggs.
- Place wok or frying pan on the stovetop and turn the heat on Medium.
- When heat is hot, add oil and fry flour rice cakes until both sides are brown and crisp.
- Sprinkle diced scallions all over flour rice cakes.
- Pour egg over flour rice cakes and scallions and let the egg set then flip and cook the other side. I like to try to keep the egg hold the flour rice cakes together, but it might break up when you flip it.
- Plate, sprinkle fried shallots and any extra diced scallions on top and serve with dipping sauce.
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