Pans used by hawkers for frying rice cakes, if you notice, are not only large but flat. The rice cakes would be heaped on one part of the pan and a small portion of it would be separated out to be fried just for you. You could request for an egg or two to be added, chilli paste and other garnishing too according to your preference. The rice cakes are cut into cubes which I suppose gives it its name : Char Koay Kak. Then, of course, after some intense frying, the cubes would probably run out of shape.
Like my Char Koay Kak to have eggs and with chilli paste too to give it that fragrance and spiciness!
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