Crispy Brown Rice Cakes
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.
Servings: 10 rice cakes
Calories: 75kcal
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.
Nutrition
Calories: 75kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 42mg | Sodium: 108mg | Potassium: 49mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 92IU | Calcium: 38mg | Iron: 0.4mg