Prep 5 mins
Cook 15 mins
I had a lot of fried rice left over from a big Chinese feast I made and needed to change things up a little. I made these little pancakes and the family loved them. They are nice and crispy on the outside and soft on the inside. We dipped them in duck sauce but I'm sure dumpling sauce, mustard or any combination of your favorite would be great. They are yummy by themselves too. These could also be good hors'd' oeuvres as they are passable as finger food. My serving size may be off since I didn't really count how many I got and I made 2 + batches anyway. This easily doubles if you happen to have more left over. You can use 1 egg for 1-2 cups of rice. The point is just to get it to all stick together.
- Mix together the egg and rice.
- Add flour a tablespoon at a time and stir to combine. You want it to be sort of stiff so it will hold together. You may need more or less flour than called for.
- Pour a little oil into a frying pan; about half way up the side of the pan. Heat on medium.
- I used a small ice cream type scoop, a little over a tablespoon in size, too drop a little of the rice mixture into the hot oil. Press down a little with the back of the spoon to flatten. My rice had water chestnuts and baby corn in it, so I didn't flatten too much.
- Fry until browned on one side then flip and fry the other side until brown.
- Drain on a paper towel lined plate until ready to serve. You can keep them warm in the oven until they are all done.
- Serve warm with your favorite sauce.