Nutritious and Delicious Bacon and Egg Rice Pancakes
Simple Breakfast Recipe: Making Bacon and Egg Rice Pancakes with Leftover Rice
Here’s a simple recipe to make a satisfying breakfast with leftover rice! It’s also a fantastic way to use up small amounts of vegetables in your fridge, making it a highly recommended, waste-reducing dish! The savory bacon, soft eggs, and the delightful texture of mixed vegetables create a flavor profile that both kids and adults will love.
Main Ingredients- 250g cold cooked rice (warming it up slightly will make it easier to mix)
- 3 large eggs
- 80g carrot (finely minced or grated)
- 100g enoki mushrooms (trim ends and chop finely)
- 1 handful of green onions or the white parts of leeks (finely chopped, optional)
- 4 strips of bacon (finely chopped)
- 1 tsp full heaped salt
- 2 tbsp toasted sesame seeds (ground for better flavor)
- 2 tbsp sesame oil
- A pinch of black pepper
Cooking Instructions
Step 1
First, finely mince the 80g of carrot. This will add a lovely color to your rice pancakes. You can also use a grater for very fine shreds.
Step 2
Next, trim the tough ends from the 100g of enoki mushrooms and then chop them finely. Chopping them smaller will help them mix better with the egg mixture and improve the texture.
Step 3
If you’re using green onions or the white parts of leeks, finely chop about a handful. They add a nice aromatic touch, but you can omit them if you prefer.
Step 4
Finely chop the 4 strips of bacon. This will release its savory flavor throughout the pancakes.
Step 5
In a mixing bowl, combine the minced carrot, chopped enoki mushrooms, chopped green onions (if using), and chopped bacon. Then, crack in the 3 fresh eggs.
Step 6
Now for the seasoning. Add 1 heaped teaspoon of salt for flavor and 2 tablespoons of toasted sesame seeds for a nutty aroma. Grinding the sesame seeds beforehand will release even more flavor.
Step 7
Add the 250g of cold cooked rice to the bowl. Drizzle in 2 tablespoons of sesame oil and sprinkle with a pinch of black pepper. Use a spoon or spatula to mix everything thoroughly until well combined. Gently break apart any clumps of rice as you mix.
Step 8
Heat a generous amount of cooking oil in a pan over medium-low heat. Scoop spoonfuls of the rice mixture and carefully place them onto the hot pan, forming round, thick pancakes. Cook until golden brown and slightly crispy on both sides. Keep the heat on medium-low to prevent burning and ensure they cook through. Enjoy your delicious bacon and egg rice pancakes!
