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.
