Fried Rice Cakes are made by taking the traditional Asian fried rice recipe and forming it into cakes. Chinese rice cakes are fried to a golden brown. These crispy rice cakes are delicious and have a lot of flavor.
This recipe uses some pantry ingredients that you most likely already have and makes a delicious vegetarian cake that you can eat on its own or use as a side dish.
The ingredients are simple. Rice, soy sauce, sesame oil, eggs, carrots, green onions and frozen peas are what you need to create these. The rice needs to be cooked ahead of time and chilled. This is a great use for leftover rice.
This is an easy recipe but make sure that you read the directions thoroughly. The cakes bind together during the cooking process as the eggs solidify. There are easy instructions on how to get them into to pan and formed so you will be successful.
Mexican Street Corn Fritters is another recipe you could try using mainly pantry ingredients and canned or frozen corn.
If you like rice cakes, you should check out Brown Rice Veggie Cakes.
If you are a fan of fried rice, check out Asparagus Fried Brown Rice.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- The best rice to use for Fried Rice Cakes is a long grain white rice or a medium grain white rice like Calrose rice which can be found at an asian grocery store. You do not want to use sushi rice in this recipe. It is a short-grain rice that has a lot of starch and could result in a sticky rice cake.
- Make sure that you have precooked the rice ahead of time and chilled it. A day ahead would be best.
- If you want to add some protein to this simple dish, a fried egg on top would make a great addition.
SPECIAL EQUIPMENT NEEDED:
- Large non-stick pan or frying pan
- Rubber spatula
- Spatula
SUBSTITUTIONS:
- You can replace the soy sauce with Tamari which is a gluten free version of soy sauce.
- If you do not have vegetable oil or olive oil, you can use canola oil or grapeseed oil.
- The green onions can be replaced with yellow onions, white onions of red onions.
HOW TO STORE THE LEFTOVER FRIED RICE CAKES:
- You can keep the rice cakes in the refrigerator in an airtight container for 2-3 days.
- You can freeze the rice cakes and keep them in the freezer for 2-3 months. Place them into the freezer on a baking sheet in a single layer. Once they are frozen, remove them from the baking sheet and place them into an airtight container.
HOW TO REHEAT THE FRIED RICE CAKES:
- To reheat the rice cakes, place them onto a baking sheet in a 350 degree oven for about 10 minutes, until heated through.
- You can also reheat them in an air fryer. Air fry for 2-3 minutes until heated through.
Fried Rice Cakes
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Ingredients
- ½ tablespoon sesame oil
- 1 large carrots, cut into small dice
- ¼ cup frozen peas
- 2 green onions, sliced
- 3 cups cooked white rice, leftover is best
- 2 large eggs, beaten
- 2 tablespoon dark soy sauce or light soy sauce
- 3-4 tablespoons vegetable oil or olive oil (use additional oil if needed)
- Option garnish: sesame seeds
Instructions
Add the sesame oil to a large nonstick pan or a large frying pan and heat it over medium low heat.
Add the carrots and stir fry them for 3 minutes, stirring them occasionally.
Add the frozen peas and green onions and cook for an additional 3 minutes until the peas are defrosted and the carrots are soft. Remove from the heat.
In a large bowl mix together the rice, eggs, and soy sauce.
Add the vegetable mixture to the rest of the ingredients and combine well. Make sure that all of the rice is completely coated with the egg.
Add 2 tablespoons of oil to the skillet and heat it over medium heat.
Once you have hot oil, use a ½ cup size measuring cup to scoop out a level ½ cup of the rice mix. Turn the cup over gently into the skillet.
With a rubber spatula gently press down on the rice to flatten it into a cake. If any of the mixture slips away, use the spatula to push it back and pat it into the sides of the cake, creating a round shape. The cooking process with solidify the cake.
Cook for 3 minutes and using a metal spatula large enough to get completely under the cake, very gently flip it over. The uncooked side with still be loose. If any of the rice slips away, use your rubber spatula to press it back into the sides of the cake.
Cook for 3 minutes until crisp and golden brown.
Repeat this process until all of the cakes are cooked, adding and additional tablespoon oil as needed. Do not overcrowd the pan.
If you are cooking them in batches, place rice cakes onto a baking sheet and keep them warm in a preheated 200 degree oven until you have finished cooking them all.
2 comments
Excellent recipe, made it for breakfast this morning. I would definitely recommend.
Thank you Scott for letting me know. I am glad you liked them.