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Pan-Fried Rice Cakes

Crispy treats that you can season anyway you want. A great way to use leftover rice.

2 cups cooked, cold, leftover rice, preferably brown
1 egg
1/4 cup (4 tablespoons) unseasoned bread crumbs salt & pepper
seasonings
2 tablespoons of oil for frying

In a bowl, whisk the egg with a folk until uniform in color. Add the rice and stir to combine. Add seasonings to your taste. Stir in breadcrumbs as needed, more if the mix seems "wet".

Cover and let sit for 30 minutes. They'll be easier to form this way. Mold cakes with hands and place on a plate. You should get 5 to 6 2-inch round cakes.

Heat oil on frypan over medium-high heat. Carefully lay up to 5 rice cakes in pan per batch. Before flipping, be sure to turn each cake in the pan, so that the outer edge has some time in the center of the pan, for even browning.

Flip cakes and cook for several minutes more until nice and browned and crisp. Drain on paper towels.

Seasoning Suggestions:
-herbes de provence
-garlic powder
-chives
-bits of bacon
-chopped parsley
-old bay, or cajun, seasoning


Comments: Send us comments about this recipe steve@pulpkitchen.com