A recipe for Vietnamese Fried Rice Cakes, featuring crispy taro rice cakes with a scrambled egg and scallion mixture, served with a tangy sriracha dipping sauce.
1. In an oiled pan, fry the rice cakes till soft, crispy, and stuck together.
2. Mix the eggs and scallions until fully combined.
3. Flip the rice cakes and pour on the scrambled egg mixture.
4. Make the dipping sauce by combining soy sauce, rice vinegar, sugar, and sriracha to taste.
5. Serve the fried rice cakes with fresh papaya or pickled carrots, scallions, and the prepared dipping sauce. Enjoy!
