Fridge Clean-out! Super Simple & Delicious Rice Pancake Recipe
Hearty Meal or Snack Using Leftover Rice and Veggies: Rice Pancake
Transform your leftover rice and bits of vegetables from the fridge into a wonderful dish! Introducing a rice pancake recipe that’s simple yet packed with flavor and nutrition. It’s a satisfying meal that’s perfect as a snack for kids or a quick breakfast on busy mornings.
Main Ingredients- 150g cooked rice, warm (about 1 bowl)
- 1 large egg
- 1 slice processed cheese
- 30g carrot (about 1/4 medium carrot)
- 20g green onion, white parts only (about 1/2 stalk)
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Wash the carrot thoroughly and finely dice it. Dicing it into small pieces, about 0.3cm, will help it mix well with the rice and improve the texture when cooked. Similarly, finely chop the white parts of the green onion. The subtle onion aroma will add a lovely depth of flavor.
Step 2
Next, cut the processed cheese into small pieces, slightly smaller than the rice grains, or into thin strips. When the pancake is cooked, the stretchy cheese between the rice grains will be a hit with kids!
Step 3
Now, let’s make the batter to bind the rice. In a bowl, add the 150g of warm cooked rice. Crack in the egg. Add the prepared diced carrot and green onion, along with a pinch of salt and a pinch of black pepper. Mix everything together thoroughly with chopsticks or a spatula. Gently mix so as not to mash the rice grains. It’s best if the egg coats the rice grains as you mix.
Step 4
Heat about 3 tablespoons of cooking oil in a non-stick skillet over medium-low heat. Once the oil is sufficiently hot, scoop spoonfuls of the rice mixture and place them in the pan. Shape them into flat, round pancakes of your desired size. If they are too thick, they will take a long time to cook through, so aim for a thickness of about 1 to 1.5 cm.
Step 5
Once one side is golden brown, carefully flip the pancake with a spatula. If you’re adding cheese, this is the time to place the chopped cheese on the cooked side. Cook the other side until golden brown, about 2-3 minutes per side, for a total of 4-6 minutes. Check to ensure the inside is cooked through and the outside is crispy before serving.
