Leftover Rice Crispy Cakes
Turn chilled cooked rice into golden, crisp-edged cakes with scallions, Parmesan, and soy sauce. They make an easy savory side dish or light lunch, ready from pantry staples in about 25 minutes.
Prep: 15 min · Cook: 10 min · Yield: 4 · Method: Stovetop
Ingredients
- 3 cups cooked white rice, chilled
- 1 large egg
- 3 scallions
- 0.5 cup grated parmesan cheese
- 1 tablespoon soy sauce
- 0.25 teaspoon garlic powder
- 0.25 teaspoon black pepper
- 2 tablespoons neutral cooking oil
Cooking instructions
- Place the chilled rice in a large bowl and break up any clumps. Thinly slice the scallions, reserving 1 tablespoon of the green tops for serving. (about 3 min)
- Add the egg, Parmesan, soy sauce, garlic powder, and black pepper to the rice. Stir until evenly combined and the mixture holds together when pressed. Let stand for 5 minutes. (about 7 min)
- Divide the mixture into 8 portions. With lightly damp hands, shape each portion into a compact patty about 1/2 inch thick, pressing firmly so the cakes hold together. (about 5 min)
- Heat the oil in a large nonstick skillet over medium heat. Arrange the cakes in a single layer, working in batches if needed. Cook for 4 to 5 minutes per side, without moving them until the first side is golden brown and crisp. (about 10 min) — Medium heat
- Transfer the cakes to a paper towel-lined plate. Serve hot, topped with the reserved scallions. Cakes should be steaming hot throughout; if using freshly cooked rice, cool it promptly before mixing and frying. (about 1 min)