1 packet rice cake (32 oz/900g)
5 tbsp vegetable oil
3 cloves garlic (minced)
1 oz chai poh / pickled radish, chopped (30g)
2 tsp chili paste
6 oz shrimps (peeled and deveined) (170g)
2 tsp sweet soy sauce
Salt and pepper to taste
2 large eggs
4 oz Chinese chives (cut into 1-inch lengths) (115g)
8 oz bean sprouts (trimmed) (225g)
Cut rice cake into 3/4 inch cubes.
Heat 1 tablespoon vegetable oil in non-stick fry pan. Pan fry cubed rice cakes until lightly brown in color, about 15 to 20 minutes. Remove and set aside.
Heat a large wok on the stove. Add remaining 4 tablespoons of vegetable oil when wok is heated. Sauté garlic, chai poh (pickled radish), and chili paste for 30 seconds.
Add shrimps and continue to stir fry for 1 minute.
Then add pan fried rice cubes, sweet soy sauce, salt, and pepper. Stir to combine.
Create a well in the center of the wok. Crack in the eggs. Stir and toss rice cubes over eggs to get them coated.
Add chives and bean sprouts. Stir for another 30 seconds to one minute.
Remove and serve immediately.
Recipe Notes: Char Koay Kak is best stir fried in small batches. Ingredients may be halved to stir fry two servings at a time