Directions

• Defrost rice cake and sauce in cold water for about 10 minutes ( *Rice cake : tear it and soak in the water Sauce : Do not tear the pouch)
• Drain the water for rice cake with strainer
• Add 190ml of water to the frying pan with the rice cake and sauce
• Mix and stir for 5 min over high heat (* While cooking, stir continuously from 3 minutes to prevent sticking and burning)