Stir-fry Rice Cake with Roast Pork and Clam

I had a pack of dried rice cake been sitting in my pantry for months.Can't decide what to do with it..At last ,I decided to stir-fry with leftover roasted pork(char sui)

Ingredients:

1/2 pack of dried rice cake,soaked in warm water  for 1 hour or until soft

4-5 cloves garlic,peeled and minced

1 cup sliced roasted pork(char sui)

quarter cabbage,sliced and washed

1 pound clam meat

2 eggs

1 red chili pepper,sliced

Seasoning:

2-3 tbsp oil

1-2 tbsp caramel sauce

1 tbsp chicken bouillon

1 tbsp ground white pepper

salt or soy sauce to taste

1/2 cup water

Method:

1:Soak dried rice cake in warm water until soft.If the center is still tender,it's OK.Heat wok at high heat with oil.Add in minced garlic,fry until fragrant,add in ,rice cake,roast pork and cabbage.

2:Stir -fry all the ingredients for 2-3 minutes .Then all in water and all the seasoning,mix well.Simmer for 5 minutes,keep stirring all the ingredients ,do not let the rice cake stick on the bottom..Check the seasoning.

3:Use spatula to open a hole in the center,add in some oil.Crack in the eggs,scramble the eggs ,toss in clam meat and mix with the rest of the ingredients well