Stir Fried Rice Cakes

Have you ever been lucky enough to have a bowl full of rice cakes? And no. I’m not talking about those cardboard tasting things that they try to force down your throat in the health food store. I’m talking about the Asian noodle variety.

If you have not had the sheer pleasure, proceed to the nearest Asian grocer or restaurant and get some. Pronto.

Our first dabble in the gloriousness that is rice cakes came about a year ago when we went to a little place Taiwanese restaurant in town. We were instantly hooked. Line, sinker, and all. And have dreams about these amazingly odd little things.

Fast forward to present day. The Hubster and I were perusing through the Strip District when my bro and his family were in town. on a whim, we stopped at the Asian grocer on our way to Penzeys for a spice fix. We were hoping they would have rice cakes. And they did. One happy little pack left.

The Hubster and I totally did a shimmy in the middle of the aisle.

And then we raced home to make a batch. (Okay, we didn’t really. But it would have been cool if we did.) When we finally got around to making the dang things, we feasted.


Stir Fried Rice Cakes

Stir Fried Rice Cakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 -4
Author Emily Levenson |


  • 1 package rice cakes or ovalettes
  • 1/2 cup soy sauce or tamari
  • 1-2 cloves garlic minced
  • 1 tsp grated ginger
  • 2 tbs sesame oil
  • 2 tbs water
  • 1 tbs corn starch
  • 2 tbs honey
  • 1-2 tbs oil
  • 1 onion sliced
  • snap peas sliced (or not)
  • 1 cup broccoli florets
  • 1-2 carrots sliced


  1. Bring a large pot of water to boil. add rice cakes and cook until soft. Remove from water and run under cold water.
  2. In a small bowl, combine soy sauce, garlic, ginger, sesame oil, water, honey, and corn starch. Stir to combine and set aside.
  3. In a wok, heat oil and add onions. Cook until translucent.
  4. Add broccoli, carrots, and snap peas and cook until tender and bright.
  5. Remove veggies from wok and place to the side.
  6. Add rice cakes to the wok and cook for about 3-4 minutes.
  7. Add back veggies and soy sauce mixture. Cook for another minute or so until veggies are hot again and sauce thickens.
  8. Serve and enjoy.

Allergen Information

Nightshade free, dairy free, and egg free. The gluten and wheat free status of this recipe is dependent on your use of a wheat-free soy sauce like Tamari or Bragg's Liquid Aminos.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

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