Hey there, food lovers! Austin Carter here from Beyond the Bayou Blog. Let me tell y’all about these amazing fried rice cakes I whipped up the other day.
You know how it goes – you make a big batch of rice, but then there’s always some leftover that ends up getting dried out in the fridge. Well, instead of letting it go to waste, I decided to get creative. Mama used to make these fried rice patties when I was a kid, and they were always a hit with Tartar Sauce. Talk about nostalgia in every bite!
So I took that leftover rice, mixed in some eggs, green onions, and a few other simple ingredients, formed it into patties, and gave ’em a crispy pan-fry. The result? Pure magic. Crispy on the outside, soft and savory on the inside – the perfect way to breathe new life into that sad, leftover rice. Trust me, folks, these fried rice cakes are gonna become a new favorite in your household.
Overview: How To Make Fried Rice Cakes?
When I have some leftover white rice, I love turning it into these delightful rice patties. It’s a fantastic way to breathe new life into yesterday’s dinner. Mixing in beaten eggs, finely chopped zucchini, mint, and green onions gives the patties a fresh and vibrant flavor.
The sharp white Cheddar melts perfectly, adding a rich and creamy texture. I season it with just a bit of salt and pepper to bring everything together. Heating butter in a frying pan until it’s foaming ensures a crispy, golden crust on each patty. It’s crucial to press down the mixture in the pan to form nice, uniform patties.
I keep them warm on a paper-towel-covered plate in the oven while I finish cooking the rest. These rice patties make for a great snack or side dish, and they’re always a hit whenever I invite neighbors over for a quick, impromptu meal.
Fried Rice Cakes Recipe
Equipment
- Large Bowl
- Large frying pan (nonstick or cast iron)
- Spatula
- Measuring cup or large spoon
- Box grater
- Paper Towels
- Plate or pan
- Warm oven
Ingredients
- 2 cups leftover white rice preferably long-grain or Carolina Gold
- 2 eggs lightly beaten
- 1 cup finely chopped zucchini
- 3 tablespoons chopped mint
- â…“ cup green onion chopped
- 1 cup sharp white Cheddar grated on the large hole of a box grater
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter
Instructions
- In a large bowl, gently mix leftover rice, beaten eggs, zucchini, mint, green onion, Cheddar, salt, and pepper.
- Heat butter in a large frying pan over medium-high heat until foaming.
- Scoop the rice mixture into the pan using a large spoon or measuring cup.
- Press down with a spatula to form a patty.
- Cook patties for 3-4 minutes until golden and crisp on the bottom.
- Gently flip and cook for another 3 minutes until golden.
- Keep patties warm on a paper-towel-covered plate or in a warm oven.
- Repeat with remaining rice mixture, adding more butter as needed.
Nutrition
Variations You Will Love!
- Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper to the rice mixture for a spicy twist.
- Asian Fusion: Mix in chopped cilantro, soy sauce, and a dash of sesame oil for an Asian-inspired flavor profile.
- Mediterranean Flair: Incorporate chopped sun-dried tomatoes, Kalamata olives, and crumbled feta cheese for a Mediterranean touch.
- Protein Boost: Mix in cooked and crumbled bacon, diced ham, or shredded cooked chicken for added protein.
- Vegetarian Delight: Replace the sharp Cheddar with crumbled goat cheese or grated Parmesan for a different cheesy taste.
- Herb Infusion: Experiment with different herbs like basil, parsley, or dill to change up the flavor profile.
- Vegan Option: Omit the eggs and cheese, and use vegan butter or olive oil for frying to make it vegan-friendly.
- Sweet and Savory: Add a tablespoon of honey or maple syrup to the mixture for a sweet-savory combination.
What to Serve with Fried Rice Cakes?
Store These Mini Cakes for Later!
- Cooling Down: Let the cooked rice cakes cool to room temperature before storing.
- Storage: Place the cooled rice cakes in an airtight container, separating layers with parchment paper to prevent sticking.
- Refrigeration: Store the rice cakes in the refrigerator for up to 2-3 days for best quality.
- Reheating: To reheat, preheat your oven to 350°F (175°C) and place the rice cakes on a baking sheet. Bake for about 10-15 minutes or until heated through and crispy again.
- Freezing: If you want to freeze them, arrange the cooled rice cakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 1 month.
- Thawing: When ready to eat, thaw frozen rice cakes in the refrigerator overnight before reheating.