Left Over Leftover Fried Rice Latkes Or Pancakes Recipes

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SAVORY RICE PANCAKES



Savory Rice Pancakes image

This is a great use for leftover rice. These pancakes can be eaten alone for breakfast, or served as a side dish for dinner. I even take them to work and eat them cold for a snack.

Provided by Jen R.

Categories     Side Dish     Rice Side Dish Recipes

Time 40m

Yield 4

Number Of Ingredients 8

⅔ cup uncooked white rice
1 ⅓ cups water
2 eggs
2 teaspoons milk
salt and pepper to taste
1 tablespoon chopped fresh chives
1 teaspoon dried onion flakes
2 teaspoons butter

Steps:

  • Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool.
  • Whisk together the eggs and milk in a large bowl. Stir in the cooked rice, salt, pepper, and chives or onions, if desired.
  • Melt the butter in a skillet over medium high heat. Using a 1/2 cup measure, spoon pancake shaped scoops of rice mixture into hot skillet. Cook until golden brown, about 3 to 4 minutes per side.

Nutrition Facts : Calories 175.2 calories, Carbohydrate 26.5 g, Cholesterol 98.4 mg, Fat 4.8 g, Fiber 0.4 g, Protein 5.7 g, SaturatedFat 2.1 g, Sodium 50.4 mg, Sugar 0.4 g

LEFT OVER (LEFTOVER) FRIED RICE LATKES OR PANCAKES



Left over (Leftover) Fried Rice Latkes or Pancakes image

I had a lot of fried rice left over from a big Chinese feast I made and needed to change things up a little. I made these little pancakes and the family loved them. They are nice and crispy on the outside and soft on the inside. We dipped them in duck sauce but I'm sure dumpling sauce, mustard or any combination of your favorite would be great. They are yummy by themselves too. These could also be good hors'd' oeuvres as they are passable as finger food. My serving size may be off since I didn't really count how many I got and I made 2 + batches anyway. This easily doubles if you happen to have more left over. You can use 1 egg for 1-2 cups of rice. The point is just to get it to all stick together.

Provided by Ilysse

Categories     Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

1 1/2 cups fried rice
1 egg, beaten
1 -3 tablespoon flour
vegetable oil (for frying)

Steps:

  • Mix together the egg and rice.
  • Add flour a tablespoon at a time and stir to combine. You want it to be sort of stiff so it will hold together. You may need more or less flour than called for.
  • Pour a little oil into a frying pan; about half way up the side of the pan. Heat on medium.
  • I used a small ice cream type scoop, a little over a tablespoon in size, too drop a little of the rice mixture into the hot oil. Press down a little with the back of the spoon to flatten. My rice had water chestnuts and baby corn in it, so I didn't flatten too much.
  • Fry until browned on one side then flip and fry the other side until brown.
  • Drain on a paper towel lined plate until ready to serve. You can keep them warm in the oven until they are all done.
  • Serve warm with your favorite sauce.

Nutrition Facts : Calories 25.5, Fat 1.3, SaturatedFat 0.4, Cholesterol 52.9, Sodium 17.5, Carbohydrate 1.6, Fiber 0.1, Sugar 0.1, Protein 1.8

SAVORY PANCAKES (FROM COOKED RICE)



Savory Pancakes (From Cooked Rice) image

Here's a great way to use left-over rice. This is super easy and so good! I find myself making extra rice just so I can make this. This is just wonderful!

Provided by FLUFFSTER

Categories     White Rice

Time 20m

Yield 5 serving(s)

Number Of Ingredients 7

1 cup rice (cooked)
1 large egg, beaten
1/3 cup scallion, sliced
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons oil (for frying)

Steps:

  • To a cup of rice, add a beaten egg,scallions, thyme, salt and pepper.
  • Heat the oil in a large, nonstick skillet over medium-high heat.
  • Add heaping Tbsps. rice mixture(it will be loose, flatten slightly and fry until brown on both sides.
  • Drain on paper towels.

Nutrition Facts : Calories 205.4, Fat 6.6, SaturatedFat 1.1, Cholesterol 37.2, Sodium 132, Carbohydrate 31.6, Fiber 0.8, Sugar 0.2, Protein 4

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