chow mein is usually topped using a thick brown sauce, even though steamed chow mein is blended with soy sauce before becoming served. From Wikipedia

Weighing down the rice packs the rice collectively more tightly since it sets inside the fridge. This suggests it is possible to cut neater parts and they will crisp up superior. Its also just typically definitely irritating when crispy you get minor loose bits of rice while in the pan when youre frying up the rice cakes!

Nevertheless, provided the flavour with the rice cakes is fairly neutral as opposed to specially Asian, theres stacks of topping solutions! Heres some Tips that arrive at head:

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