So you went out for Chinese food last night, and came home with a big box of leftover fried rice. You want to use it, but just don't want to have the same meal yet again. These little cakes are great to pack in your lunchbox, or just enjoy straight out of the pan with a dipping sauce.
My Private Note
rice ca ...
Units: US | Metric
- 1If your rice has any large items (like whole shrimp) pull these out and chop into small pieces. Add back to rice.
- 2Put rice in a mixing bowl. Add egg, and mix to coat rice. If the rice is not well coated, add another egg.
- 3Stir in flour. The mixture should be fairly loose, but not runny.
- 4Heat enough oil to coat the bottom of a non-stick skillet over medium heat.
- 5Drop the rice mixture by tablespoons into hot oil. Gently flatten each spoonful with the back of a spoon, so that it is about 1/4 inch thick.
- 6Cook until the bottom is golden brown, then flip and cook the other side.
- 7Remove to a rack covered with paper towels to drain any excess oil.
- 8Serve immediately with your choice of dipping sauce, or cool completely before adding to your bento box.
Browse Our Top Lunch/Snacks Recipes
Nutritional Facts for Chinese Rice Cakes
Serving Size: 1 (14 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 24.9
- Calories from Fat 10
- Total Fat 1.2 g
- Saturated Fat 0.3 g
- Cholesterol 46.5 mg
- Sodium 17.7 mg
- Total Carbohydrate 1.5 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 1.7 g
The following items or measurements are not included: