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Stir-fried rice cakes and eggs

Stir-Fried Rice Cakes and Eggs (Gluten-Free)

Holly Ford
Stir-fried rice cakes and eggs are a gluten-free dish. It makes a simple breakfast dish or snack ready in 15 minutes or less.
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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast, Snack
Cuisine Korean
Servings 4


  • 1.2 lb rice cakes
  • 2 tsp sesame oil
  • 1 tbsp oil
  • 1/2 large onion sliced
  • 4 eggs beaten
  • salt and pepper to taste
  • 1 green onion or 2 tbsp chopped fresh chives
  • 1 tbsp toasted sesame seeds
  • hot sauce optional


  • If your rice cakes are chilled, boil them in water for 2 minutes until they are soft. Put the rice cakes in a bowl and add a pinch of salt and sesame oil; toss and set aside.
  • Heat the oil in a skillet over med-high heat. Saute the onion until golden brown, about 4-5 minutes. Add the rice cakes and cook for another minute.
  • Add the beaten eggs to the skillet and stir around. Cover with the lid and let them cook for 1 minute. Uncover and continue to stir until the eggs are fully cooked. Season with salt the pepper according to your taste. Sprinkle with green onion (or chives) and serve hot. Drizzle with a few dashes of hot sauce if you like.
Keyword breakfast, egg, gluten-free, rice cake, rice cake stir-fry, stir-fried rice cakes with eggs
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