5 from 1 vote
Char Koay Kak (Fried Rice Cake) is a popular Penang breakfast or supper street food usually served in small portions. Easy to prepare and super tasty.| MalaysianChineseKitchen.com
Char Koay Kak (Fried Rice Cake)
Prep Time
15 mins
Cook Time
20 mins
 

Char Koay Kak (Fried Rice Cake) is a popular Penang breakfast or supper street food usually served in small portions. Easy to prepare and super tasty.

Course: Main Course
Cuisine: Malaysian
Servings: 4
Calories: 718 kcal
Author: Linda Ooi
Ingredients
  • 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)
Instructions
  1. Cut rice cake into ¾ inch cubes.
  2. 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.
    Char Koay Kak (Fried Rice Cake)-14
  3. 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.
  4. Add shrimps and continue to stir fry for 1 minute.
    Char Koay Kak (Fried Rice Cake)-8
  5. Then add pan fried rice cubes, sweet soy sauce, salt, and pepper. Stir to combine.
  6. Create a well in the center of the wok. Crack in the eggs. Stir and toss rice cubes over eggs to get them coated.
    Char Koay Kak (Fried Rice Cake)-9
  7. Add Chinese chives and bean sprouts. Stir for another 30 seconds to 1 minute.
    Char Koay Kak (Fried Rice Cake)-10
  8. 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.