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Ingredients
- 3 cups cooked gluey rice (leftover or overcooked)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, finely chopped
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil for frying
- Optional: 1 beaten egg for binding
Before you start
Equipment You'll Need
- Large mixing bowl
- Large non-stick skillet or frying pan
- Spatula
- Paper towels
- Measuring spoons
Safety Tips & Important Notes
Follow these for best results and safety.
- The stickier the rice, the better it will hold together as patties.
- Press the patties firmly when forming to prevent them from falling apart during cooking.
- Don't flip too early - wait until a golden crust forms to ensure easy flipping.
- Use medium heat to avoid burning the outside before the inside warms through.
- For extra flavor, add grated cheese, chopped vegetables, or cooked meat to the mixture.
Instructions
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Place the gluey rice in a large mixing bowl and let it cool slightly if still warm.
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Add soy sauce, sesame oil, chopped green onions, garlic powder, and black pepper to the rice.
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Mix thoroughly with your hands or a spoon until all ingredients are evenly distributed. If the mixture is too wet to hold shape, add the beaten egg to help bind it together.
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Divide the mixture into 8 equal portions and form each into a patty about 0.5 inches thick, compressing firmly so they hold together.
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Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.
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Place 4 rice cakes in the pan, leaving space between them, and cook for 4 to 5 minutes without moving them until the bottom is golden brown and crispy.
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Carefully flip each rice cake and cook for another 4 to 5 minutes until the second side is equally crispy.
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Remove to a paper towel-lined plate and repeat with remaining oil and rice cakes.
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Serve immediately while hot and crispy.
Chef's notes
These rice cakes are best eaten fresh and hot for maximum crispiness.
Serve with additional soy sauce, sweet chili sauce, or sriracha mayo for dipping.
Leftover rice cakes can be stored in the refrigerator for up to 2 days and reheated in a skillet or oven.
This recipe works with any type of overcooked rice including white, brown, or jasmine.
Can also be baked at 400°F for 20 to 25 minutes, flipping halfway through.
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