Vietnamese Fried Rice Cakes by Groovyfoodiess

Ingredients

• 450g (1 lb) pre-made rice cake with taro, cut into 1-inch cubes
• 3 large eggs, lightly beaten
• 2 tbsp vegetable oil
• 2 stalks green onions, thinly sliced
• 1/4 cup pickled carrots
• 2 tbsp sriracha sauce

Instructions

1. Cut the rice cake block into 1-inch squares or cubes using a sharp knife until ready to serve.
2. Heat vegetable oil in a non-stick skillet over medium-high heat until shimmering.
3. Add the rice cake cubes to the pan in a single layer and fry for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides.
4. Pour the beaten eggs over the crispy rice cakes and scramble gently, stirring until the eggs are just set, about 2 minutes.
5. Remove from heat and garnish with sliced green onions and pickled carrots over medium heat until heated through, about 5 min.
6. Drizzle with sriracha sauce before serving immediately while hot over medium heat until heated through, about 5 min.