Vietnamese Fried Rice Cake with Eggs (Bánh bột chiên trứng) Recipe

 

Ingredients

2 cups Rice Flour

2 1/2 cups Water

1/2 cup Dried Shrimp

1 Shallot

2 Tbsp. Olive Oil

1 tsp. Sugar

1 tsp. Mushroom Seasoning

1/2 tsp. Salt

3 Eggs

chopped Green Onions

Oil

Using a large bowl add in 2 cups Rice Flour and 2 1/2 cups Water.  Mix and set aside for 30 minutes. 

Soak 1/2 cup Dried Shrimp overnight.  Next day, rinse with water. 

Chop the Dried Shrimp and 1 Shallot. Set aside. 

Add 2 Tbsp. Olive Oil into a pan, medium high heat.  Add in the chopped Shallots and Dried Shrimp.  Mix for a few minutes remove from heat and set aside. 

After 30 minutes, add in the Dried Shrimp mixture into the batter.  Add 1 tsp. Sugar, 1 tsp. Mushroom Seasoning and 1/2 tsp Salt.  Mix well. Cover and set aside for 5 minutes. 

After 5 minutes, heat up a large pan on medium heat.  Pour in the batter.  Stir until it thickens.  Remove from heat.  Place in aluminum pans.  Steam for 1 hour and 30 minutes.  When it’s fully cooked, remove from steamer and set aside to cool completely.  Then place in the fridge overnight. 

Next day, remove the rice cake out of the pans and cut into bite size pieces. Beat 3 Eggs in a bowl. Add Oil and Rice Cake into pan, cook on medium high heat.  Pan-fry until golden. Add in some chopped Green Onions and the Egg mixture.  Continue to cook on medium high heat until the eggs are cooked.  Serve and enjoy!