Quick Bánh Bột Chiên (Simplified)
70% chuẩn vị · Vietnamese-inspired
A faster, simplified version of Bánh Bột Chiên, perfect for a weeknight craving. This recipe uses pre-made rice cakes or a quicker setting method for the batter, focusing on the essential crispy texture and savory flavors.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Pre-made rice cakes (e.g., Korean tteokbokki cakes, cut if large)1 lb
- Eggs2
- Vegetable oil1/4 cup
- Scallions2 stalks
- Garlic powder1/2 teaspoon
- Fish sauce1 tablespoon
- Sugar1/2 tablespoon
- Water1 tablespoon
- Chili flakes1/4 teaspoon
Các bước
- 1
If using large rice cakes, cut them into bite-sized pieces.
- 2
In a small bowl, whisk together fish sauce, sugar, water, and chili flakes for the dipping sauce.
- 3
Heat vegetable oil in a non-stick skillet over medium-high heat. Add the rice cakes and garlic powder. Fry, stirring occasionally, until they start to soften and become slightly golden, about 5-8 minutes.
- 4
Push the rice cakes to one side of the skillet. Crack the eggs into the empty side. Scramble the eggs until almost cooked, then mix them with the rice cakes.
- 5
Continue to cook, stirring and flipping, until the rice cakes are crispy and golden brown, and the eggs are fully cooked, about another 5-7 minutes.
- 6
Stir in chopped scallions. Serve immediately with the dipping sauce.
