Pan-fried brown sugar rice cake

Rice cakes were eaten only during the Chinese New Year when I was a child. Every year when the Spring Festival is approaching, my father's school canteen always gives a big piece to each teacher. The freshly steamed rice cakes are fragrant and soft. I usually eat a lot of them on the road before I take them home. The rice cakes will harden after a few days. Fry them at this time is the best way to fry them.
This rice cake seems to be a specialty here. Brown sugar was added when making it, and the steamed rice cake was brown-red. When I was a child, I always thought that all rice cakes were like this. When I went to college and ate in the cafeteria, I found that there were white, tasteless rice cakes.
The rice cake will soften after frying for a while. It is sweet and waxy inside, but the outer skin is a little crispy. It tastes fragrant on the outside and soft on the inside. If you fry it longer, the whole taste will be fragrant and crispy. Our family likes to fry rice cakes wrapped in egg liquid. This kind of rice cake is mixed with the aroma of eggs, which is very delicious.