Go Back
Print
Rice Ovalettes with Pork and Vegetables Stir Fry Recipe (Chao Nian Gao). This pork and vegetable stir fry with Korean rice ovalettes is loaded with colorful vegetables, and very satisfying. It's free of 6 out of 8 top allergens and can be easily adapted to be soy free and/or gluten free as needed. nutfreewok.com

Rice Ovalettes with Pork and Vegetables Stir Fry Recipe (Chao Nian Gao)

This delicious and satisfying stir fry can feed a crowd! A family of four can enjoy and then have leftovers the next day.
Course dinner, lunch
Cuisine Asian, Chinese Stir Fry, Taiwanese
Keyword Chow nian gao, rice cake stir fry
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings
Calories 479 kcal
Author Sharon Wong at Nut Free Wok

Ingredients

  • 2 pounds rice oval cakes fresh, refrigerated
  • 1 pound ground pork
  • 1 tablespoons soy sauce
  • 1/2 teaspoon sugar
  • 1 teaspoon cornstarch
  • 1 sweet onion chopped
  • 3-4 carrots julienne (1.5 cups)
  • 2-3 cloves garlic minced
  • 10-12 baby baby bok choy chopped
  • 4 scallions chopped
  • 2 teaspoons olive oil
  • 2 tablespoon dark soy sauce or light/thin soy sauce

Instructions

  1. If using dried rice cakes, soak in a large bowl of cold water for 24 hours and drain.
  2. If using fresh rice cakes, separate the pieces of rice cakes that are stuck together and set aside.
  3. Start boiling a large pot of water.
  4. Combine ground pork with 2 tablespoons of soy sauce, sesame oil, and sugar and mix.
  5. Add cornstarch to the pork, stir, and set aside.
  6. Wash and prep vegetables (onion, carrots, baby bok choy, and scallions) and mince garlic.
  7. Heat up wok, large stainless steel frying pan (need to work in 2 batches), or 6 qt or larger pot on medium heat until a drop of water sizzles.
  8. Add oil and swirl pan to coat, add onions, stir fry for 2 minutes until slightly browned.
  9. Add carrots, stir fry for 1 minute.
  10. Add garlic stir fry for 1 minute.
  11. Raise temperature to medium high, add pork mixture, stir fry for 5-6 minutes until no longer pink.
  12. Meanwhile boil the rice cakes in water for 3 minutes, stirring once in awhile.
  13. Add scallions and bok choy to the pork and vegetables and stir fry 1 minute.
  14. When the rice cakes start floating, use a slotted spoon or strainer to transfer the noodle cakes directly into the wok.
  15. Add 2 tablespoons of dark soy sauce or stir fry sauce and keep stir-frying for a minute or two until the sauce is absorbed.
  16. Serve family style in a large platter.