To be honest, there’s not much to this one. I love the texture of the rice ovalettes. They have a firm, chewy texture that I find quite appealing. You can use the rice ovalettes in a stir fry like this, but I like them as a sweet dessert. The soy sauce in this recipe is mostly for color, but provides a little complex flavor.
You can find rice ovalettes in the refrigerated section of your local Asian grocery store, probably right next to the tofu. They’ll come in a simple vacuum-sealed 2-pound bag. You can tell I’ve been to the Asian grocer recently, because of the Enoki Stir Fry and Asian-Style Braised Short Ribs that I made in the last few weeks.
I totally got this recipe from my old roommate Yang. Props to you.
- 2 pounds rice ovalettes
- 3 tablespoons neutral oil
- 1 tablespoon soy sauce
- 3 tablespoons white sugar, plus more to taste
To prepare the rice ovalettes, either soak them in cold water for 2 hours beforehand, or boil them for 5 minutes. They’ll take on that great texture that I love.
Next, heat the oil in a large skillet/sauté pan over a medium-high flame. Add the rice ovalettes and soy sauce, and, stirring constantly, brown the rice ovalettes. The soy sauce will do most of this work for you. When the soy sauce is well-distributed and the ovalettes are brown, about 2 minutes, sprinkle the sugar in one tablespoon at a time. Cook for two more minutes, tasting frequently. Add more sugar if necessary.
That’s it! You’re done. Eat for dessert. Serves at least 6.