Prepare the rice cakes. If using rice cake logs, slice them into thin oval pieces. The width should be about 2mm or 0.2cm. I prefer thinner slices to cook them faster in the pan.

Prepare a pot with water and bring to a boil. Once it boils, cook the rice cake slices with 1 tablespoon of oil for about 2 minutes. Drain and set aside. Adding oil helps the rice cake slices from sticking together in order to cook them evenly.

Clean and chop your meat and vegetables while waiting for the water to boil.

Beat 2 eggs. Heat oil in a pan and make the scrambled eggs by stir-frying in a quick circular motion.

When the eggs are cooked, add chopped green onions, minced garlic, and chopped Thai chili peppers.

Add shiitake mushroom slices, carrot slices, chopped sausages, and your other chosen meat and vegetables. Fry until they are well-cooked.

Put in the cooked rice cake slices and bok choy leaves. Bok choy leaves should be added last to prevent it from going soggy and retain its slightly crisp texture.

Season with salt, soy sauce, and oyster sauce. Stir-fry for an additional 2 minutes. In this last step, avoid overcooking to prevent the ingredients from going too soft or burnt.