Pan-Fried Rice Cakes

Crispy rice is revered in many cultures, and these pan-fried rice cakes are a delicious example of that! This recipe is a great use for leftover rice and makes a great side dish when paired with protein. Made into a complete meal with some sauteed bok choy and dinner is served!

A couple years ago I had a dish that I continued to think about over the years. Have you ever had a dish like that? I’ve always wanted to recreate it, but needed to have it one more time to get the flavor profile. Not to mention taking in all the views since it’s right on the beach. Definitely try out Benny’s on the Beach if you’re ever in the area! Great food, chill atmosphere, and views for days. Eating out helps create inspiration one dish as a time.

Crispy rice is something across cultures that is highly desired. These rice patties are a version I put together. I make rice for the week but sometimes I end up making too much. While rice can be frozen, I prefer to use the rice in other dishes if I can. One dish I’ll make is ‘fried’ rice for a simple weeknight dinner. These rice patties are another great way to use up leftover rice. Many recipes call for the sticky rice, however, I used what I had on hand and added an egg to help them bind.

Ingredients: Pan-Fried Rice Cakes

• Rice – Preferably day-old and not recently made rice. I used Jasmine rice, however, you could use a stickier sushi type rice. Use what you have on hand and aim to have less products in your pantry you’re not using all the time.
• Flour – All-purpose flour is what I used. Flour along with the egg helps it bind together.
• Egg – One egg slightly beaten, mixed in with the rice and flour.
• Scallions – Herbs or aromatics added in will add flavor.
• Grapeseed Oil/Canola Oil – Sauté with a neutral flavored oil here, rather than using olive oil.
• Coconut Milk – Full-fat or low-fat works here for the broth. While the coconut milk does have saturated fat, keep track of your total saturated fat intake for the day. Good to keep both versions in your pantry to use.
• Lime – Adding in the lime juice for a pop of contrast and flavor to create the broth for the rice cake.
• Turmeric – Completely optional, but highly recommended. Just know that turmeric stains easily, therefore be careful with the dish you use and also your hands!
• Cilantro – Also optional, if you’re able to use the cilantro in tacos or another dish for the week, make sure to grab it for this dish as well!
• Protein of choice – Shrimp or salmon have been my go-to for this dish. A simple sear for the shrimp and a simple broil for the salmon that way the skin comes off the salmon).

How To Make Pan-Fried Rice Cakes

1. Start with cooked rice – stickier the better! Put cooked rice in a bowl, sprinkle flour over the rice, add in slightly beaten egg and knead rice with hands, mixing ingredients together.
2. Shape rice into small, round, flat pieces.
3. Heat vegetable oil in a skillet.
4. ‘Pan-fry’ – Rice cakes over low heat for 2 to 3 minutes. Flip cakes and pan-fry for a couple more minutes, until cakes are warmed through.
5. Turn up heat to medium and fry, flipping halfway through, until crispy and golden on both sides.
6. Make the broth in another sauté pan. Whisk coconut milk with 1 teaspoon of turmeric, lime juice, and pepper to taste. Bring to a simmer to warm the broth up.
7. Heat the oil in a large nonstick skillet over medium-high heat.  Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes.  Transfer the shrimp to a plate. In the same sauté pan, add another tablespoon of oil and sauté the bok choy for 2-3 minutes on each side as well.
8. Serve – Ladle the broth, about 1/2 cup per person into a bowl, add the rice cakes, seared shrimp and bok choy for a complete meal. Garnish with cilantro and scallions.

OTHER SEAFOOD RECIPES

• Shrimp Tacos with Slaw
• Broiled Fish with Citrus Salsa
• Salmon in Parchment
• Mediterranean Tuna Salad

Pan-Fried Rice Cakes

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Crispy rice is revered in many cultures, and these pan-fried rice cakes are a delicious example of that! This recipe is a great use for leftover rice and makes a great side dish when paired with protein. Made into a complete meal with some sauteed bok choy and dinner is served!

• Total Time: 20 minutes
• Yield: 4 1x

Ingredients

Units USM Scale 1x2x3x

• 2 cups cooked rice, day-old
• 2 tablespoons all-purpose flour
• 1 egg, slightly beaten
• 1 tablespoon grapeseed or canola oil
• 2 cups coconut milk (full-fat or low-fat)
• 1 teaspoon turmeric
• 1/2 teaspoon black pepper
• Juice from 1 lime, ~2 tablespoons
• Cilantro and scallions, for garnish
• Protein – Sauteed shrimp or Broiled salmon
• Sauteed bok choy

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Instructions

1. Start with cooked rice – the stickier the better!  Put cooked rice in a bowl, sprinkle flour over the rice, add in slightly beaten egg and knead rice with hands, mixing ingredients together.
2. Shape rice into small, round, flat pieces.
3. Heat vegetable oil in a skillet.
4. ‘Pan-fry‘ the rice cakes over low heat for 2 to 3 minutes.  Flip the rice cakes and pan-fry for a couple more minutes, until cakes are warmed through.
5. Turn up the heat to medium and fry, flipping halfway through, until crispy and golden on both sides.
6. Make the broth in another sauté pan.  Whisk coconut milk with 1 teaspoon of turmeric, the lime juice, and pepper to taste.  Bring to a simmer to warm the broth up.
7. Cook your protein and vegetable.  Heat oil (depending on how much you’re cooking) the oil in a large nonstick skillet over medium-high heat.  Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes.  Transfer the shrimp to a plate. In the same sauté pan, add another tablespoon of oil and sauté the bok choy for 2-3 minutes on each side as well.
8. Serve – Ladle the broth, about 1/2 cup per person into a bowl, add the rice cakes, seared shrimp and bok choy for a complete meal.  Garnish with cilantro and scallions.

• Author: Amy’s Nutrition Kitchen
• Prep Time: 10
• Cook Time: 10
• Category: Dinner