Use Leftover Rice to Make This Crispy Fried Rice Cake
Using up some leftover rice is easy: toss half a cup into soup or chili, or use it to bulk up a salad . When your refrigerator takes up about three or four cups of rice, you start to think about throwing it all out just to regain some space. But let’s not be dramatic: there is an easy and fun way to use up a handful of rice. Use leftovers to make crispy fried rice cake.
I like this method because it can be made with three cups of cooked rice or more. The more rice you have, the deeper the cake will be. This method takes some textural notes from many popular burnt rice dishes from around the world , such as Persian tahdig or Korean nurungji, and adds the reward of a filled center, like Japanese onigiri . You’ll get a round rice cake with a savory filling of your choice and a crispy crust that pairs well with any dipping sauce.
How to Make Fried Rice Cake
1. Reheat leftover rice.
Refrigerated starches are hard and don’t clump or compact the way you want, so reheat the rice. Add about a teaspoon of water to a semi-closed container and microwave for about one minute.
2. Form into a rice cake.
Generously oil the pan. If you have a lot of rice, you will need a wider pan. Use a smaller pan to get less rice. Add half of the heated rice to the pan. Using a damp spatula, begin pressing the rice into a disc to fit the shape of the pan. The moisture from the wet spatula will prevent the rice from sticking to the spatula. I don’t recommend oil because you still want the rice to stick to its neighbors. Turn the burner to medium-low heat.
3. Add filling
I like to top it with cheese first. Personally, I like to add cheese to my rice sometimes; on a practical level, it will hold the rice together a bit. Layer with other toppings you like, such as shredded chicken, boiled eggs or precooked vegetables. Don’t overfill it, but if you have more rice, you’ll have a little more leeway.
4. Add the rest of the rice.
Spread the remaining heated rice on top and, using a damp spatula, press the rice down so that it forms a layer covering the filling. Fry the pie in a frying pan for about 10 minutes.
5. Turn the cake over.
Use a spatula to begin pressing and sealing the edges. This will help you see the edges browning and the pressure should release the cake so it can slide freely. Once you see the edges turning dark brown, turn off the heat. Place a damp plate (the moisture will prevent the cake from sticking) upside down on top of the pan and, holding the bottom of the plate and the handle of the pan, flip them together so that the pan is upside down and the plate is right side out. up with a cake on it. Add more butter to the pan until it melts. Place the cake back into the pan and toast the other side for about 10 minutes. Invert it onto a plate and serve immediately.
I originally made them into palm-sized fried rice nuggets that you could make if you wanted. It is more difficult if you are not used to shaping rice by hand, so in this case I recommend using cling film as an assistant. Simply place the rice on a sheet of plastic wrap, place a small amount of filling in the center, and tie the wrap so that the rice rises above the filling. Flatten the pocket into a patty before frying.
Crispy Fried Rice Cake Recipe
Ingredients:
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3 cups cooked rice, reheated if necessary
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1 tablespoon butter, halved
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1 cup prepared fillings (egg, chicken, pork, vegetables or cheese)
1. Melt half the butter in a frying pan. Add half the rice to the pan and smooth it into a disc with a damp spatula. Turn the burner to medium-low heat to begin to sear the bottom.
2. Spread the filling in an even layer, leaving about a quarter inch of edge around the rice to allow the top layer to adhere easily.
3. Spread the remaining half of the rice on top and use the same damp spatula to press down the top layer of rice. The rice should completely cover the filling. If there are holes, fill them with extra bunches of rice.
4. After cooking one side for 10 minutes or until edges are lightly browned, invert the pie onto a damp plate. Melt the remaining butter in the pan and place the pie back in the pan to brown the other side. Cook for about 10 minutes or until other side is cooked through. Turn it back onto a plate and serve immediately.