admin maijidda bello sirin ya mace group thanks to mylove ones…. rispy rice has a revered place in many cultures. These rice cakes are cooked with leftover Japanese steamed rice. It’s simple but makes a great snack or a delicious side dish to meat or fish. You can add vegetables and herbs, or use it as a backdrop to a fried egg. Consider serving them as a main dish on top of bacon, Napa cabbage, and scallions.
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| Pan-pride Rice |
This recipe uses these pan-fried rice cakes and tops them with chipotle mayonnaise and raw scallop. You then paint them with a thin glaze of a soy-honey mixture. Not exactly Japanese, but out of this world. 2 cups rice (leftover, Japanese, steamed)
2 tbsp. flour
1 tbsp. vegetable oil
For Dipping Sauce:
1 tbsp. sugar
1 tbsp. soy sauce
How to Make It
Put leftover rice in a bowl, sprinkle flour over the rice and knead the rice by hand well.
Shape the rice into small, round, and flat pieces.
Heat 1 tbsp. vegetable oil in a skillet.
Fry rice cakes on low heat for a few minutes.
Turn them over and fry for a few minutes, or until cooked through.
Turn up the heat to medium and fry until crispy on both sides.
Serve a mixture of sugar and soy sauce on the side.
Nutritional Guidelines (per serving)
Calories 987
Total Fat 15 g
Saturated Fat 2 g
Unsaturated Fat 9 g
Cholesterol 0 mg
Sodium 1,182 mg
Carbohydrates 191 g
Dietary Fiber 8 g
Protein 18 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)