Directions

To Cook

1. In a large non-stick pan, heat up 1 tbsp of oil and pan-fry the rice cake cubes until the sides are a light brown colour.
2. Remove the rice cakes and set them aside.
3. Add another 3 tbsp of oil in to the pan and saute the garlic and pickled radish until fragrant before adding in the chilli paste.
4. Return the rice cake cubes back in to the pan and then add the dark soy sauce and stir.
5. Season the rice cubes with salt and pepper to taste before making an empty space in the centre of the pan and pouring in the eggs.
6. Toss the rice cake cubes in the egg to coat them.
7. Finally, add the bean sprouts and chives and stir fry for another minute before removing from the pan and serving.