Fried Rice Cakes with Bacon and Cabbage

Name: Fried Rice Cakes with Bacon and Cabbage
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Chinese, Asian
Ingredients: 1 teaspoon Japanese seven spice powder (shichimi togarashi; optional); 113 grams bacon, chopped; 946 milliliters 1/2 head Napa cabbage, roughly chopped; 227 grams Korean rice cake sticks, chopped into 2-inch lengths (thawed if frozen); 1 teaspoon rice vinegar; 4 Tbsps sliced scallions, for garnish; 1 Tbsp soy sauce

The recipe Fried Rice Cakes with Bacon and Cabbage could satisfy your Chinese craving in roughly 30 minutes. This recipe serves 2. Watching your figure? This gluten free and dairy free recipe has 698 calories, 19g of protein, and 26g of fat per serving. If you have rice vinegar, bacon, soy sauce, and a few other ingredients on hand, you can make it.

Instructions

Heat a large, heavy skillet on low heat and add bacon. Fry until bacon is very crisp with several tablespoons of fat rendered into the pan, adding water if pan looks to dry. Bacon is ready when small soapy bubbles form around sides.

Ingredients you will need

Bacon

Water

Equipment you will use

Frying Pan

Remove bacon pieces to drain on paper towels.

Ingredients you will need

Real Bacon Pieces

Equipment you will use

Paper Towels

Increase heat to high. When fat begins to smoke, add rice cakes in a single layer.

Ingredients you will need

Rice Cakes

Let fry undisturbed for 15 to 20 seconds until a crust forms, then toss with an offset spatula to release cakes from pan. Fry until crusty on several sides, then set aside to drain on paper towels.

Ingredients you will need

Crust

Equipment you will use

Offset Spatula

Paper Towels

Frying Pan

Let pan heat until smoking, then add cabbage and a very small pinch of salt. Cook, stirring frequently, until cabbage is just tender with plenty of blistered black spots.

Ingredients you will need

Cabbage

Salt

Equipment you will use

Frying Pan

Add 1 tablespoon water, gochujang, soy sauce, vinegar, and seven spice powder to pan. Stir to coat cabbage, then fold in rice cakes and bacon. Toss until coated with sauce, top with scallions, and serve immediately.

Ingredients you will need

Rice Cakes

Gochujang

Green Onions

Soy Sauce

Cabbage

Vinegar

Bacon

Sauce

Water

Equipment you will use

Frying Pan

Equipment

Frying Pan

Paper Towels

Offset Spatula

Ingredients

Servings:

1teaspoon

Japanese seven spice powder (shichimi togarashi; optional)113grams

bacon, chopped 946milliliters

1/2 head Napa cabbage, roughly chopped 227grams

Korean rice cake sticks, chopped into 2-inch lengths (thawed if frozen)1teaspoon

rice vinegar 4Tbsps

sliced scallions, for garnish 1Tbsp

soy sauce

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Baron Herzog Chenin Blanc (OU Kosher) with a 4.1 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.