Flavored Rice Cakes….. Finally!

If you have ever had rice cakes before, you know they are basically tasteless. And you are probably thinking of the store-bought variety. Even many Asian restaurants have fried rice cakes with little more flavor than what you can get in the store. Try The Yankee Chef’s version. Not only is it great by themselves, served with the Citrus Glazed Pork but are even better with just a little drizzle of the Spiced Citrus Sauce over the top.

Citrus Glazed Pork with Crispy Rice Cakes

2 cups vegetable oil plus 2 tablespoons oil
Two boneless pork chops, each about 4-5 ounces
1 teaspoon cracked pepper
1/2 teaspoon salt
1 1/2 cups cooked, coconut  rice, cooled*
1 cup cooked baby carrots
3 stalks fresh asparagus, cut into 1-inch segments with the woody stem cut off
Spiced Citrus Sauce, recipe below

Prepare Spiced Citrus Sauce and set aside. In a heavy-duty, deep skillet, heat 2 cups oil over medium heat until it reaches 350-degrees F,  or use a deep fryer and heat up according to manufacturers instructions.
Meanwhile, with wet hands, make 6 uniform patties out of the rice, set aside.

While the oil is heating, dice the pork into small chunks. Over medium-high heat, add 2 tablespoons oil  in a large skillet until hot. Add the pork, asparagus, carrots,  pepper and salt and cook until pork is done, about 3-5 minutes(according to the size of your chunks) stirring often. The asparagus should just be done. Drain and add the Spiced Citrus Sauce. Stir until everything is hot; remove from heat.
When the oil is hot, cook the rice patties 3-4 minutes on each side until browned well. remove and drain on a paper towel lined baking pan or pie plate. You can also deep fry the rice cakes in a deep fryer, heating the oil to 350-degrees F and cooking for 4 minutes, or until well browned.
Evenly divide the pork mixture among 2 plates and top each plate with 3 rice cakes. Drizzle a little citrus sauce over the rice cakes if desired.

Spiced Citrus Sauce

1 cup orange juice
1 tablespoon cornstarch
2 tablespoons brown sugar
Grated zest of 1 lemon
Juice of 1 lemon
1 teaspoon soy sauce
1/2 teaspoon chili powder

Bring cup of orange juice to a boil over high heat in a medium saucepan. In the meantime, combine cornstarch and brown sugar together, mix well. Add to boiling water, slowly, until thickened which will be in a matter or seconds. Remove from heat and whisk in remaining ingredients.

*Cook rice according to package directions, but use coconut milk instead of water.