Photo: David Holifield
Breakfast Rice Cakes with Chinese Sausage Recipe
12 ingredients
4 servings
openrecipes
We've created a Pan-Asian version of the classic breakfast sandwich by combining lop chong sausage with nutty rice cakes and the ever-essential fried eggs.What...
Estimated Nutrition (whole recipe, rough)
665
Calories
20g
Protein
60g
Fat
13g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sausage | 100g cooked | 301 |
| Sesame | 1 tbsp (14g) | 120 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Black Sesame Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup
- 1 1/4 cups water
- 2 teaspoons kosher salt, plus more for seasoning the eggs
- 2 tablespoons mirin
- 2 tablespoons rice vinegar
- 2 teaspoons white sesame seeds
- 2 teaspoons black sesame seeds
- 2 tablespoons peanut oil, plus extra for oiling the plate
- 4
- (Chinese dried) sausages, cut on the bias into 1/2-inch-thick slices (about 6 ounces total)
- 4 large eggs
- 2 scallions, thinly sliced on the bias
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes