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.
Ingredients
- 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
- In a large bowl, combine the leftover cooked rice, beaten egg, chopped green onions, soy sauce, garlic powder, salt, and black pepper.
- Mix well until all the ingredients are well combined.
- Heat oil in a frying pan over medium heat.
- Take small portions of the rice mixture and shape them into round cakes.
- Place the rice cakes in the frying pan and cook until golden brown and crispy on both sides, about 3-4 minutes per side.
- Remove the rice cakes from the pan and drain on a paper towel to remove any excess oil.
- Serve hot as a delicious snack or appetizer.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 25g9%
- Sugars 1g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.