Egg-coated glutinous rice cakes

On a stable board, cut the rice cakes into small rectangles that are easy to turn. If too hard to cut safely, soften according to the package before cutting.

Beat the egg with the salt in a bowl. Coat both sides of every rice-cake piece. Wash your hands after handling raw egg.

Warm the oil in a frying pan over low heat. Add the pieces with space between them and cook gently until softened. Pour the remaining egg over the rice cakes.

Turn each piece with a spatula. Continue until both sides are golden, the rice-cake centers are soft and hot, and no raw liquid egg remains.

Turn off the heat and plate. Add a little of the optional brown sugar to taste. Let the hot centers cool slightly before eating.