- In a large pan or skillet, combine 1 cup of water with the rice cakes. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to medium-low. Add carrots, onions, fishcakes, and ½ cup of water to the pan. Stir constantly to prevent the rice cakes from sticking to the bottom of the pan.
- While simmering, add soy sauce, oyster sauce, sugar, cooking oligo syrup (if using), and minced garlic to the pan. Stir well to combine all ingredients.
- Increase the heat to medium-high to bring the mixture back to a boil.
- Once boiling, add green onions and black pepper to the pan. Stir continuously for about 1 minute to ensure all ingredients are well combined and heated through.
- Remove the pan from heat and drizzle sesame oil over the stir-fry. Stir everything together one final time to incorporate the sesame oil.
- Transfer the rice cake stir-fry to a serving dish.
Recipe created in partnership with Sarah Kim at @hoemgirl.
