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Stir Fried Rice Cake with Spring Greens and Pork recipe

Course Main Dish
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 people



  • 150 g shredded pork
  • 200 g spring greens shredded
  • 450 g Ningbo rice cake bought from local Chinese supermarket
  • 1 chili shredded
  • 3 eggs
  • 4 dried shiitake mushroms soak in hot water to soften then slice
  • 1 tsp chopped ginger
  • 1 tsp sugar

Seasonings for Pork Marinade

  • 1/2 tsp salt
  • 1 tsp potato starch or cornflour starch
  • 2 tbsp soy sauce
  • 2 drops dark soy sauce
  • 1 tbsp water
  • 1 tsp sugar


  1. Marinade the pork for 20 minutes and heat up a wok with a little bit of cooking oil. Stir fry the pork until it’s cooked on the outside.
  2. Beat the eggs and add 1/2 teaspoon soy sauce and 1/2 teaspoon sugar. Keep mixing together until all of the seasonings have mixed evenly.
  3. Heat a frying pan with one tablespoon of oil and just fry the eggs. Once fried leave aside.
  4. Heat up a wok with a small amount of oil. Stir fry the ginger and garlic until the fragrance comes out from the wok. Add the spring greens into the wok and stir fry for 1 minute then add the rice cake and shitake mushrooms with half a cup of water.
  5. Lower the heat and continue to stir fry the dish until the rice cake has softened. Add the pork and eggs and continue to stir fry the dish for another 2 minutes. It’s now cooked and ready to serve.