Vietnamese Crispy Rice Cakes

These Vietnamese Crispy Rice Cakes are a quick and savory snack or breakfast inspired by traditional Vietnamese street food. Slices of chewy rice cake are coated in oyster sauce and dark soy sauce, then pan-fried until golden and crisp. Topped with lightly cooked eggs, fresh green onions, and a drizzle of Sriracha, each bite delivers a satisfying mix of textures and umami-packed flavor. Ready in just 20 minutes, this easy recipe brings the bold taste of Vietnam straight to your kitchen.

Instructions

1. 1

   Toss together the rice cake slices, oyster sauce, and dark soy sauce in a medium bowl until fully coated.

2. 2

   Heat a medium skillet over medium-high for about 30 seconds. Add the avocado oil to the skillet, and let it heat until shimmering, about 1 minute. Add the rice cakes evenly, ensuring each rice cake has direct contact with the bottom of the skillet. Cook, undisturbed, until golden brown, about 4 minutes. Flip the rice cakes, and cook, undisturbed, until golden brown, 2–3 minutes.

3. 3

   Crack the eggs over the rice cakes in the skillet; using a spatula or chopsticks, break apart the yolks and evenly distribute the eggs in the skillet. Cook, undisturbed, until the egg whites turn opaque but the yolks are still jiggly, about 1 minute. Sprinkle with the green onions, and garnish with Sriracha. Serve.

4. 4

   Enjoy!

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