Colorful rice cake

Overview

I like to eat roasted or dry-brown rice cakes, fried with colorful ingredients, and my family likes them very much.

Have materials ready.
Soak the mushrooms in advance.
Cut the rice cake into cubes.
Peel the corn and dice the soaked mushrooms.
Dice onions, carrots and red peppers separately.
Boil water in a pot and blanch the corn kernels and peas.
Heat the oil in a pan, stir-fry the rice cake until brown and set aside.
Heat the oil pan again, add the mushrooms and fry for a while.
Add onions, carrots and red peppers and stir-fry.
Add rice cakes, corn and peas and stir-fry, season with salt and pepper and stir-fry evenly.