★★★
Master Chef
These crispy pan-fried brown rice cakes come together with just 4 ingredients and leftover brown rice. A fast, kid-approved side dish or snack ready in 10 minutes.
Crispy on the outside, tender in the middle, and ready in 10 minutes. These pan-fried brown rice cakes are made with just 4 ingredients and leftover rice.
Preparazione: 5 min · Cottura: 8 min
Porzioni: 10
Ingredienti
- 2 large eggs
- 2 cups cold cooked brown rice
- 1/2 cup grated mozzarella cheese
- 1/4 teaspoon kosher salt
- olive oil
Istruzioni
- 1. Whisk the eggs in a medium mixing bowl. Add the rice, cheese, and salt and stir to combine well.
- 2. Heat 2 tablespoons olive oil in a large sauté pan over medium heat.
- 3. Carefully place 1/3 cup of the rice mixture into the hot oil and press flat with a spatula.Sauté until golden brown, about 3 to 4 minutes.
- 4. Flip and cook another 3 to 4 minutes on the second side until golden.
Note
Notes
If you only have freshly cooked rice, spread it on a sheet pan and refrigerate for 20 to 30 minutes to dry it out before using.
If the mixture seems too loose, add more cheese or a third egg.
To bake instead: 400°F on a greased sheet pan for 20 minutes, flipping halfway.
Leftovers keep in the fridge for up to 3 days. Reheat in a pan or air fryer to restore the crust.
