Author Notes
After a recent trip to China, I've been obsessed with crispy scallions on noodles, and have been inspired by a recipe from Fuchsia Dunlap's Every Grain of Rice. For this recipe, I experimented with using scallion-scented oil to roast fresh cylindrical rice cakes, a la David Chang's instructions in Momofuku. I can highly recommend this combo with kimchi and a fried egg. —Fairmount_market
Ingredients
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1 bunch
scallions
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1/4
canola oil
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1 pound
fresh rice cakes (cylindrical)
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1 pinch
salt
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1/4 cup
kimchi (optional for serving)
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sriracha sauce (optional for serving)
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1
fried egg per person (optional for serving)
Directions
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Trim the scallions. With the flat side of a chef's knife, smash the white parts of the onions and then cut them into 2 inch sections.
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Heat the oil in a wok over medium high heat. Add the scallions, lower the heat slightly, and cook, stirring off and on, until they turn a deep golden brown, but be careful not to burn them. When they are done, remove them from the oil with a slotted spoon and reserve in a bowl.
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Return the wok with the oil to a medium high heat and add the rice cakes. Cook, stirring off and on, until they become browned and puff up in size. Toss with a pinch of salt to taste. Serve topped with the crispy scallions and sriracha sauce on the side. Or for a more substantial meal, extend this into a version of kimchi fried rice by stirring in a couple of spoonfuls of kimchi into the wok and cook until heated through. Serve with a fried egg on top, along with the fried scallions.
I'm a biology professor and mother of two, and in my (limited) free time I love to cook, which is much more forgiving than laboratory science. Last year I helped start a farmers market in my neighborhood, and to promote it, I created a food blog: fairmountmarket.blogspot.com. I enjoy the challenge of coming up with recipes for local, seasonal ingredients and finding fun ways to cook with my children.
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