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Leftover brown rice is the secret behind these crispy brown rice cakes, and they come together with just 4 ingredients in about 10 minutes. I started making them by accident one night when I needed a side dish that was more interesting than just reheating the rice sitting in my fridge. That was years ago, and they’ve been on the weekly rotation ever since.
I usually serve these alongside something simple like my Japanese Sticky Chicken or Sheet Pan Shrimp and Vegetables, but they go great with any mains.
Table of Contents
Quick Summary
- What it is: Crispy pan-fried patties made with leftover brown rice, eggs, mozzarella, and salt. Ready in 10 minutes.
- Why you’ll love it: Golden and crispy on the outside, tender in the middle, with melty cheese inside. Four ingredients, one pan, no fuss.
- How to make it: Mix cold leftover rice with eggs, shredded mozzarella, and salt. Press into patties and pan-fry in olive oil for 3 to 4 minutes per side until golden.
Why I Love This Recipe
The outside gets golden and crispy in the pan, the inside stays tender, and the mozzarella melts into a stretchy middle that makes everyone want the last one on the plate. My son Kenya is a vegetarian, so I’m always looking for ways to give him a real boost of protein without it feeling like an afterthought. These fit the bill perfectly.
The Ingredients
- Cooked brown rice: day-old rice from the fridge works best. It’s drier than freshly cooked rice, which means the patties hold together better and crisp up more easily in the pan.
- Eggs: the binder that helps hold everything together.
- Mozzarella: shredded mozzarella melts beautifully inside the cakes and adds structure as well as additional flavor.
- Salt: just enough to bring out the natural nuttiness of the brown rice.
Variations and Substitutions
The base recipe is intentionally neutral so it works as a side dish for almost anything. Here are a few easy ways to take it in a different direction:
- Spiced version: Add a pinch of cumin, garlic powder, or smoked paprika to the mixture before cooking. Great alongside eggs or with a dollop of sour cream on top.
- Herb version: Mix in a tablespoon of finely chopped fresh chives or parsley.
- Cheesy upgrade: Sub in sharp cheddar or pepper jack for a bolder flavor.
How To Make Crispy Brown Rice Cakes
- Whisk your eggs in a medium bowl first, then add the rice, cheese, and salt and stir until everything is well combined. The mixture should look cohesive. Not too wet, not crumbly.
- Heat olive oil in a large pan over medium heat. You want the oil hot before the rice mixture goes in, which is what gives you that golden crust right away instead of the cakes just steaming. Scoop about a third of a cup of the mixture into the pan and press it into a flat patty with a spatula.
- Let one side cook undisturbed for 3 to 4 minutes. Resist the urge to move the rice cakes around. Flip and cook another 3 to 4 minutes on the other side until golden and crispy.
Tips and Tricks
- Use cold leftover rice. Day-old rice straight from the fridge is the ideal starting point. 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. The drier the rice, the better the patties hold together.
- Don’t overcrowd the pan. Give each patty enough room so the heat stays even. If you crowd them, they’ll steam instead of crisp.
- Press firmly. When you first add the mixture to the pan, press it down firmly with the spatula. The flatter the patty, the crispier it gets.
- Use a cookie scoop. A cookie scoop is the easiest way to portion the mixture evenly so all your cakes cook at the same rate and are about the same size.
- Any rice works. Brown rice is my go-to, but white rice, jasmine, or even yellow rice all work with this method.
Serving Suggestions
These work as a side dish alongside grilled chicken, fish, or a simple salad. They’re also great as a snack on their own, or topped with a fried egg for a fast breakfast. If you’re looking for more ways to use up that container of leftover rice in your fridge, I have a full roundup of leftover rice recipes worth checking out.
Storage
Leftover rice cakes keep in the fridge in an airtight container for up to 3 days. Reheat in a pan over medium heat to get the crust back or pop them in the air fryer for a few minutes. The microwave works in a pinch but they won’t be quite as crispy.
FAQs
Can I make brown rice cakes ahead of time?
Yes. You can mix the batter and refrigerate it for up to 24 hours before cooking. Give it a quick stir before you scoop it into the pan.
Why are my rice cakes falling apart?
Usually this means the rice was too wet or warm. Make sure you’re using cold leftover rice straight from the fridge, and press the patties firmly when they first go into the pan. If the mixture still seems too loose, add more cheese or maybe an additional egg.
Can I bake brown rice cakes instead of pan frying?
You can bake them at 400°F on a greased sheet pan for about 20 minutes, flipping halfway. They won’t get quite as crispy as the pan-fried version, but it’s a good option if you’re making a big batch.
More Simple Side Dishes
Rice is one of those ingredients that keeps on giving, and these rice cakes are proof that the best things sometimes come from just trying to use up what’s already in the fridge. If you make them, leave a comment and rating below and let me know what you served them with.
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Crispy Brown Rice Cakes
Ingredients
- 2 large eggs
- 2 cups cold cooked brown rice
- 1/2 cup grated mozzarella cheese
- 1/4 teaspoon kosher salt
- olive oil
Instructions
- Whisk the eggs in a medium mixing bowl. Add the rice, cheese, and salt and stir to combine well.
- Heat 2 tablespoons olive oil in a large sauté pan over medium heat.
- 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.
- Flip and cook another 3 to 4 minutes on the second side until golden.
Video
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.
Can I use brown rice flour instead of brown rice?
Sadly, no you can’t use brown rice flour instead of brown rice as they’re different forms and textures of rice.
How long do these last after making?
I would keep these for 2-3 days in an airtight container in the refrigerator. 🙂
Will these work leaving out the cheese? We have a dairy allergy and not fans of non-dairy cheese. Wondering if they will hold together without the cheese or have too much of an egg taste to them?
Great question! They will work without the cheese with no problem. Let me know what you think!
I made this recipe with substitutions because of my food allergies. Instead of regular grated mozzarella cheese, I used Miyoko’s Liquid Vegan Pizza Mozzarella cheese which is certified gluten-free, dairy-free, casein-free, soy-free, and peanut-free. I tried making the rice cakes with a few varieties of rice and found out that if I made a ratio of equal parts 1:1:1 of Basmati white rice to brown rice to Jasmine white rice it turned out the best and everyone in my family enjoyed it the most. I also tried adding protein powder to my recipe which made it sweeter too. I found that the rice cakes freeze well and taste even better when you add yogurt as a topping. I like to mix half Kite Hill ricotta dairy-free, gluten-free, soy-free, and peanut-free cheese with any almond milk greek style yogurt then add it to the rice cakes for a very filling snack.
Awesome! Glad you could make it your own. Thanks for sharing your substitutions!
Would this work if the brown rice was freshly cooked and still hot when you add it to the eggs?
If the rice is really hot it could cook the eggs, and they may not stick together as well. I would let it cool a little bit or maybe stick in the refrigerator for a few minutes just to get it closer to room temp. Hope that helps!
Can we substitute brown rice with white rice?
For sure!
These are amazing! I am trying to work more whole grains in and these were a great way to use up extra brown rice. Added black pepper, garlic powder and onion powder. So amazingly yummy!
I guess my 2 eggs were too much. I felt I only needed one as it was a bit runny…I added scallions and fresh cilantro and it turned out great!
Can you freeze these? Thank you!
I made these brown rice cakes for my family and they loved them! They’re delicious and satisfying with a nice nutty flavor and great texture. I printed the recipe and added it to my cookbook. It’s a keeper! Thanks for sharing. 🙂
Looks delicious! Can’t wait to try this recipe. One of my little ones is also a vegetarian, but she will try new things. What different filling can you put inside?