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finished Korean Rice Ovalette with Bacon & Baby Greens Stir Fry in a white bowl

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