Stir Fried Ricecake with Bacon and Celery

I know a lot of Americans don't like ricecake, because the texture. It's too sticky.

Ingredients:

ricecake, egg, bacon, celery, seasoning.

Method:

1. Cut bacon into 1/4 inch wide.

2. Cut celery into pieces.

3. Beat egg, mix with ricecake.

4. Heatup skillet, add baon in pan, cook until bacon start changing color, and dripping's enough to cook the whole dish.

5. Transfer bacon to plate, set aside.

6. Add ricecake to pan, cook with dripping until egg get firm, transfer to plate, set aside.

7. Add baon back to pan, and celery, too. Cook together until celery get hot.

8. Add ricecake back to pan, add seasoning to taste.

I normally use salt, black pepper, a little bit sugar. If you like spicy, you can add some chili powder, too.

9. Cook until you think it's done.

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