I was pretty excited going in to this week’s Food Matters Project recipe. See, I’m typically not a fan of rice. It needs to have a lot of flavor for me to deem it worthy of my consumable calories, so the addition of toasted sesame oil & the crisp outsides of these rice cakes sounded promising.
The rice was good! Although, our cakes could have benefitted from a couple extra minutes in the pan to get even more crispy around the edges, it was an interesting new way to enjoy the staple, & sometimes kind of boring, grain. The stir fried vegetables & tofu, which we tossed in a little flour before throwing in the pan, was good, too. Just overall, there wasn’t enough sauce to support the entire dish, so making this again I would at least double, maybe even triple, those amounts.
Consider this one a work in progress.