A Yunnan rice cake made from pounded cooked rice, grilled or stir-fried with various toppings. The chewy, dense texture is unique to Yunnan cuisine and can be sweet or savory.
Nutrition & Info
349
kcal per serving
Protein
Carbs
Fat
Allergen Warnings
⚠ soy
⚠ eggs
Equipment Needed
wok
Instructions
-
1
Slice erkuai into strips or leave as rounds.
-
2
Heat oil and stir-fry preserved vegetables until fragrant.
-
3
Add erkuai slices and stir-fry until softened and lightly charred.
-
4
Push aside and scramble eggs in the wok.
-
5
Combine everything with soy sauce and chili sauce, serve hot.
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Did You Know?
Erkuai is unique to Yunnan and gets its name from the ear-shaped pieces the rice cakes were traditionally formed into.
Chef's Notes
Equipment Tips
- wok
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