Spicy Rice Cake

Most of the time I’m not very fond of rice. But it goes great with a yummy curry or a good tomato sauce. In my opinion you need some kind of saucy dish to go with rice to give it some more flavor. In the current dish I only used a little sweet chili sauce to go with the rice cake, and that’s it!

Rice cake..? Oh yes! It’s a cake!

Spice Rice Cake

  • 150 grams of (uncooked) brown rice
  • 400 grams of finely chopped mixed veggies (nasi/bami mix)
  • 150 grams of taugé/bean sprouts
  • 1 chili pepper (chopped in small pieces)
  • 100 grams of small shrimps
  • 100 grams of crayfish
  • sunflower oil
  • 5 medium eggs
  • extra: sweet chili sauce


Boil the rice according to the directions on the package (mine took 10 minutes), drain when it’s cooked. Heat a little oil in a big frying pan or a wok and add the chili pepper and the vegetables. Add the rice after 3 minutes and fry the whole lot for about 5 minutes. In the meantime preheat the oven at 200 degrees celcius and grease a springform (cake tin) with a little oil. Now add the taugé/bean sprouts, the shrips and the crayfish to the pan. Stir and fry for 2 more minutes and add a little salt.

Add the rice, vegetables and seafood to the cake tin. Put the eggs in a mixing cup and scramble. Poor the eggs over the content of the cake tin and bake in the oven for 15 minutes.

Serve with a little sweet chili sauce.




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