Crispy Rice
Golden, crunchy rice patties made from leftover rice, pan-fried until crisp. A simple, satisfying way to use up leftovers.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 8g
Ingredients
- 2 cups cooked rice
- 1 large egg
- 1 tbsp soy sauce
- 2 tbsp vegetable oil
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
In a large bowl, combine the 2 cups cooked rice, 1 beaten egg, 1 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until the rice is evenly coated.
- 2
Shape the mixture into 4 patties, about 1/2 inch thick, pressing firmly so they hold together.
- 3
Heat the 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering, about 2 minutes.
- 4
Place the patties in the skillet without crowding. Cook until the bottom is deep golden and crispy, about 4-5 minutes.
- 5
Carefully flip each patty and cook the other side until golden and crisp, another 4-5 minutes. Drain on paper towels and serve hot.
- 6
Optional: sprinkle with sesame seeds or chopped scallions before serving.
Tools you’ll need
- large bowl
- nonstick skillet
- spatula
- paper towels
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