Crispy Brown Rice Cakes

4.11 from 19 votes

Crispy Brown Rice Cakes

Crispy on the outside, tender in the middle, and ready in 10 minutes. These pan-fried brown rice cakes are made with just 4 ingredients and leftover rice.

Prep Time5

Cook Time8

Total Time13

Course: Side, Snack

Cuisine: American

Servings: rice cakes

Calories: 75kcal

Author: Catherine McCord

Ingredients

2 large eggs
2 cups cold cooked brown rice
1/2 cup grated mozzarella cheese
1/4 teaspoon kosher salt
olive oil

Instructions

Whisk the eggs in a medium mixing bowl. Add the rice, cheese, and salt and stir to combine well.
Heat 2 tablespoons olive oil in a large sauté pan over medium heat.
Carefully place 1/3 cup of the rice mixture into the hot oil and press flat with a spatula.Sauté until golden brown, about 3 to 4 minutes.
Flip and cook another 3 to 4 minutes on the second side until golden.

Video

Notes

If you only have freshly cooked rice, spread it on a sheet pan and refrigerate for 20 to 30 minutes to dry it out before using.
If the mixture seems too loose, add more cheese or a third egg.
To bake instead: 400°F on a greased sheet pan for 20 minutes, flipping halfway.
Leftovers keep in the fridge for up to 3 days. Reheat in a pan or air fryer to restore the crust.

Nutrition

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