Korean Rice Ovalette with Bacon & Baby Greens Stir Fry Recipe

What do you make when you crave a noodle stir fry AND bacon? Korean Rice Ovalette with Bacon & Baby Greens Stir Fry! This recipe was originally inspired by a bacon, lettuce, and tomato sandwich (BLT) but since my son was allergic to tomatoes at the time, I left them out.

Updated on 4/30/2024 with minor edits.

Disclaimer: Please check that all ingredients are suitable for your allergies and be sure to ask your medical care team regarding any allergy related questions (I do not share medical advice). As an Amazon Associate, I earn from qualifying purchases.

Rice Cake Stir Fry with Bacon and Baby Greens

Even though this recipe is by no means traditional, I used some traditional ingredients and techniques with easy to find supermarket staples to create a very easy and satisfying meal.

I use Korean oval shaped rice cakes “dduk,” with American’s beloved bacon, and Trader Joe’s Power to the Greens salad mix (with organic baby kale, Swiss chard, and spinach), and cooked it all in a Chinese wok. The meal comes together quickly and tastes so amazing.

I shared a recipe for Rice Ovalettes with Pork and Vegetables Stir Fry Recipe (Chao Nian Gao) back in January. Whenever I share a traditional recipe, I feel a great sense of obligation to get it right and make the recipe several times before publishing. I make a dish so many times that my kids and I tire of it. Sometimes I rotate my test recipes which prolongs the process especially when I get distracted.

By the time I shared the Chao Nian Gao recipe, our family was tired of that particular combination of rice ovalettes, pork, and vegetables but I still had an extra package of rice ovalettes to finish. I had a couple of slices of bacon plus a bag of greens, I spontaneously made this BLT inspired meal together in less than 30 minutes.

How to Stir Fry Rice Ovalettes

Fry the chopped bacon

Frying the chopped bacon in a little bit of oil on low-medium heat to slowly render out some of the fat.

You can also use Chinese lap cheung instead of bacon. Turkey bacon is a healthier substitution, but since there’s so little fat,  you will need to use 1-2 teaspoon of oil and just stir fry on medium heat.

Prep the rice ovalettes

Bring a large pot of water to boil and while you’re waiting, separate any stuck pieces. Boil the rice ovalettes for a few minutes until most of them are floating, drain, add to the wok, and stir fry the rice ovalettes and bacon on medium heat for a minute or two.

If you can’t find Korean rice ovalettes, you can substitute your favorite pasta and cook it al dente. I like using bow tie or penne. I used Han Asia brand (see What’s In Nut Free Wok’s Cupboard? for more allergen information about rice ovalettes.)

Add the veggies

When the rice ovalettes start to look fried on both sides, add the washed and drained baby greens. Stir fry until half the greens are wilted.

Add seasonings

Season to taste with 1-2 tablespoons of dark soy sauce (regular soy sauce or oyster sauce are fine too).

You can easily substitute with my recipe for soy-free soy sauce or use your favorite gluten free soy sauce to suit your needs. See what’s in my cupboard for more ideas.

This recipe as written is free of peanuts, tree nuts, dairy, egg, fish, sesame, and shellfish.

The recipe can be adapted to be top 9 allergen free by using soy free soy sauce or gluten free by using a tamari sauce or other soy sauce alternatives.

5 from 3 votes

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Korean Rice Ovalette with Bacon & Baby Greens Stir Fry Recipe

What do you make when you crave a noodle stir fry AND bacon? Korean Rice Ovalette with Bacon & Baby Greens Stir Fry! This recipe was originally inspired by a bacon, lettuce, and tomato sandwich (BLT) but since my son was allergic to tomatoes at the time, I left them out.

Course Main Course, Side Dish

Cuisine Chinese-American, Korean

Keyword bacon, rice ovalette stir fry

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4

Author Sharon Wong (Nut Free Wok)

Ingredients

• 2-3 slices of bacon chopped
• 4 cups of Korean rice cake ovalettes 8 oz or favorite pasta
• 1 bag of baby salad greens
• 1-2 tablespoons dark soy sauce to taste

Instructions

1. Preheat a wok or a large frying pan on low heat for a few minutes.
2. Add chopped bacon to the frying pan and fry on low heat until some of the fat renders out.
3. Boil water in a medium sized pot (about half full, add rice cakes, and boil for a few minutes until some of the rice cakes are floating.
4. Drain the rice cakes and add to the bacon, stir fry for a minute.
5. Add baby greens and stir fry for a minute until half wilted.
6. Season to taste with 1-2 tablespoons of dark soy sauce

Related Recipes:

You may enjoy some of my other Korean inspired recipes. Delicious Beef Japchae, A Korean Glassy Noodle Stir Fry is delicious and can be prepped ahead and reheated before serving. If you like making Korean dessert, my friend shared her family’s recipe for Korean Chapssal Donut Recipe.

Similar noodle + meat + vegetables combinations in other cuisines:

• Thai: Peanut Free Pad Thai That You Can Eat Everyday
• Chinese, with rice noodles: Stir-Fried Rice Noodle Rolls with Pork & Tofu Recipe
• Chinese, made with vermicelli pasta or thin spaghetti: Chicken & Vegetables Lo Mein, Nut-Free & Delicious
• Japanese: Beef Yaki Udon Recipe

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