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 Time15minutes
Cook Time10minutes
Total Time25minutes
Servings4
AuthorSharon Wong (Nut Free Wok)
Ingredients
2-3slicesof baconchopped
4cupsof Korean rice cake ovalettes8 oz or favorite pasta
1bag of baby salad greens
1-2tablespoonsdark soy sauceto taste
Instructions
Preheat a wok or a large frying pan on low heat for a few minutes.
Add chopped bacon to the frying pan and fry on low heat until some of the fat renders out.
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.
Drain the rice cakes and add to the bacon, stir fry for a minute.
Add baby greens and stir fry for a minute until half wilted.
Season to taste with 1-2 tablespoons of dark soy sauce