Fried Rice Cakes are made by taking the traditional Asian fried rice recipe and forming it into cakes. Fried to a golden brown, they are crispy and delicious.
In a time when we are trying to cook from our pantry and freezer, this recipe uses 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.
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. I have given 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.
Fried Rice CakesPrint This
- 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 tablespoons soy sauce
- 3-4 tablespoons vegetable oil
Add the sesame oil to a large non stick skillet and heat it over medium low heat.
Add the carrots and cook 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 and combine well. Make sure that all of the rice is completely coated with the egg.
Add 2 tablespoons of the vegetable oil to the skillet and heat it over medium low heat.
Use a ½ cup size measuring cup to scoop out a level ½ cup of the rice mixture. 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 lightly browned.
Repeat this process until all of the cakes are cooked, adding additional oil by the tablespoon as needed. Do not overcrowd the pan.