Stir-Fried Rice Cake / Bai Guo

Method8 steps

1. 1

   Boil the Rice Cake

   煮年糕

   Bring water to a boil in a pot, cook the rice cake / bai guo until done, then transfer to a bowl of water to prevent sticking. Set aside.

   锅中加水烧开，煮熟年糕，捞出后放入加了水的碗中确保年糕不会粘连备用。

   ⏱5 min

   • 💡 Stir occasionally to avoid sticking to the pot.注意搅拌，以免粘锅
   
2. 2

   Prep the Ingredients

   食材处理

   Chop the scallion into pieces (separate the whites from the greens). Cut the bok choy into small pieces. Set aside.

   小葱切葱花（将葱白和葱叶分开），青菜切小段备用。

   ⏱3 min

   • 💡 Keep the scallion whites and greens separate — they'll be added at different stages.葱白和葱叶分开放置，后续分步入锅
   
3. 3

   Stir-Fry the Egg (Optional)

   炒鸡蛋（可选）

   If using egg, beat it and stir-fry until cooked, then remove and set aside.

   如果准备了鸡蛋，先将鸡蛋打散炒熟盛出备用。

   ⏱2 min

   • 💡 Don't overcook the egg.鸡蛋不要炒太老
   
4. 4

   Make the Scallion Oil

   准备葱油

   Heat a wok, add 30ml cooking oil, and fry the scallion whites until golden and fragrant. Pour out the scallion oil and set aside.

   热锅，加入 30ml 食用油，放入葱白炸至焦黄发出香味，倒出葱油备用。

   ⏱3 min

   • 💡 Fry over low heat to avoid burning.小火慢炸，防止炸糊
   
5. 5

   Stir-Fry the Aromatics

   翻炒辅料

   Reheat the wok, add 20ml cooking oil, and stir-fry the egg, bok choy, and other aromatics until evenly mixed.

   重新热锅，加入 20ml 食用油，加入鸡蛋、青菜等辅料翻炒均匀。

   ⏱2 min

   • 💡 Cook the bok choy just until tender.青菜炒至断生即可
   
6. 6

   Add the Rice Cake

   加入年糕

   Drain the water from the rice cake / bai guo and add it to the wok.

   将年糕的水倒掉，向锅中加入年糕。

   ⏱1 min

   • 💡 Make sure the rice cake / bai guo is well drained to prevent oil splatter.确保年糕沥干水分，防止溅油
   
7. 7

   Season and Stir-Fry

   调味翻炒

   Add soy sauce and salt, then stir-fry over high heat until evenly coated and colored.

   加入酱油和盐，大火翻炒均匀，使年糕均匀上色。

   ⏱2 min

   • 💡 Stir quickly to avoid sticking.翻炒动作要快，防止粘锅
   
8. 8

   Finish with Scallion Oil

   淋入葱油

   Turn off the heat, add the reserved scallion oil, stir to combine, and serve.

   关火，加入之前准备好的葱油，翻炒均匀后出锅乘盘。

   ⏱1 min

   • 💡 Adding the scallion oil at the end greatly enhances the aroma.最后加葱油能极大提升香味