Leftover-Rice Cakes

Leftover-rice cakes, also known as ‘bokkeum-bap’ in Korean cuisine, are a popular way to repurpose leftover rice into a tasty and satisfying dish.

This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Leftover-Rice Cakes

Cooking Method: Pan frying Cuisine: Asian, International Courses: Appetizer, Breakfast, Dinner, Lunch, Snack Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Rest Time 5 min Total Time 35 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Leftover cooked rice
• 1 unit Egg
• 2 tablespoon Green onions, chopped
• 1 tablespoon Soy sauce
• 1 teaspoon Garlic powder
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black pepper
• 2 tablespoon Oil for frying

Instructions

1. In a large bowl, combine the leftover cooked rice, beaten egg, chopped green onions, soy sauce, garlic powder, salt, and black pepper.
2. Mix well until all the ingredients are well combined.
3. Heat oil in a frying pan over medium heat.
4. Take small portions of the rice mixture and shape them into round cakes.
5. Place the rice cakes in the frying pan and cook until golden brown and crispy on both sides, about 3-4 minutes per side.
6. Remove the rice cakes from the pan and drain on a paper towel to remove any excess oil.
7. Serve hot as a delicious snack or appetizer.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 25g9%

Sugars 1g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.