The Pioneer Woman Tasty Kitchen
Profile Photo

Leftover-Rice Cakes

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Rather like pancakes, slathered in butter and maple syrup, this breakfast is a great way to use up leftover rice.

Ingredients

  • Canola Oil, For Frying
  • 3 cups Cooked Rice
  • 2 whole Eggs
  • ¼ teaspoons Salt

Preparation

Add enough oil to a large frying pan to coat the bottom and place over medium heat. While the pan is warming, use a fork to break of any clumps of rice. Then, add the eggs and salt to the rice and mix well until rice grains are fully coated.

Once oil is glistening, spoon the rice mixture into clumps in the pan and gently flatten and shape until each is about 1/2″ thick and 4″ in diameter. I was able to cook 4 cakes at a time in a 12″ frying pan. Cook for 3-5 minutes, undisturbed, until edges are beginning to brown. Use a spatula to carefully flip each rice cake and cook the second side for 3-5 minutes. Once both sides of the cakes are golden-brown, remove the rice cakes to a plate lined in paper towels. If needed, add more oil to the pan and continue making rice cakes until all of the mixture has been used.

Serve rice cakes as you would pancakes, with butter and maple syrup.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Breakfast Salad with Berry Yogurt Dressing
Profile Photo by PW Food & Friends in Breakfast
Salad for breakfast? Why not! From Brenda Score of A Farmgirl's Dabbles.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Carrot Cake Baked Oatmeal
Profile Photo by Tera Gigot in Breakfast
Carrot cake baked oatmeal has that classic carrot cake flavor, but...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


High Protein Quinoa Yogurt Parfait
Profile Photo by Karen Kelly in Breakfast
Getting tired of the same old breakfast? How about a High...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Warm Breakfast Crockpot Millet
Profile Photo by Alexa Federico in Breakfast
I created this recipe as an alternative to oatmeal, and it...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 7 Level: Easy


Perfect Avocado Toast with Soft Boiled Egg
Profile Photo by Lacey Baier of A Sweet Pea Chef in Breakfast
Stop everything and make this perfect avocado toast with soft boiled...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy