Leftover Rice Galore! Nutritious Vegetable Egg Rice Pancakes
Transform Leftover Rice into a Delicious Meal: Crispy Vegetable Egg Rice Pancakes
Do you usually just microwave leftover frozen rice? Here’s a delightful new way to use it! These Vegetable Egg Rice Pancakes are made with simple ingredients and are a perfect way to use up any leftover rice. They’re packed with nutrients from fresh vegetables and are a satisfying meal or a healthy snack.
Ingredients- Cooked rice 210g (warmed or instant rice)
- Zucchini 55g (finely diced)
- Shiitake mushroom 1 pc (approx. 20g, finely diced)
- Carrot 35g (finely diced)
- Onion 35g (finely diced)
- Eggs 2 large
- Cooking oil or olive oil, generous amount (for frying)
- Salt 0.5 tsp (adjust to taste)
Cooking Instructions
Step 1
First, prepare the vegetables that will add wonderful flavor to your rice pancakes. Wash the zucchini, shiitake mushroom, carrot, and onion thoroughly, then dice them into small, bite-sized pieces. Using a food chopper will make this step much easier. If you don’t have a food chopper, finely mince them with a knife.
Step 2
Place the prepared vegetables into your food chopper and process them until finely minced. Aim for a texture that’s not completely pureed, so you still have a slight bite to the vegetables. If mincing by hand, chop them as finely as possible.
Step 3
In a large bowl, combine the warmed leftover rice (or instant rice) and all the finely minced vegetables. Gently break up any clumps of rice as you mix.
Step 4
Now it’s time to season your rice pancakes. Crack 2 fresh eggs into the bowl with the rice and vegetables. Add 0.5 teaspoon of salt. (It’s best to start with slightly less salt and add more later after tasting.)
Step 5
Using a spoon, mix all the ingredients together thoroughly until well combined. Ensure the rice, vegetables, and egg form a cohesive mixture. Taste a small amount of the batter and add more salt if needed to achieve your desired flavor.
Step 6
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the oil is hot, use a spoon to drop portions of the rice batter onto the pan, forming small, flat pancakes. You can adjust the size to your preference.
Step 7
Cook over medium heat until the bottom of each pancake is golden brown and crispy, about 2-3 minutes. You’ll know it’s ready to flip when the edges start to look cooked and the bottom is nicely browned. Flip carefully once the bottom is firm.
Step 8
To prevent the pancakes from falling apart, make sure the bottom is fully cooked and firm before attempting to flip. Gently lift an edge with a spatula or chopsticks to check for doneness. Flip only when the bottom is golden and sturdy.
Step 9
After flipping, gently press down on the top of each pancake with your spatula to ensure even cooking. If the pan seems dry, add a little more oil around the edges to help achieve extra crispiness.
Step 10
Check the second side by carefully lifting a pancake. Once it’s golden brown, flip it back over and cook for another minute or two to ensure the inside is fully cooked through.
Step 11
Once both sides are golden brown and crisp, turn off the heat. Your delicious Vegetable Egg Rice Pancakes are ready to serve! They are best enjoyed warm and can be served with ketchup or soy sauce for dipping.
