Pan Fried Rice Cakes Recipes

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PAN FRIED RICE CAKES



Pan Fried Rice Cakes image

Provided by Holly Ford

Time 20m

Number Of Ingredients 7

3/4 lb rice cakes (fresh or frozen)
1- 1 1/2 Tbsp Korean chili flakes (gochugaru)
1 Tbsp Korean chili paste (gochujang)
1 Tbsp soy sauce
2 tsp sugar
1 clove garlic (finely chopped)
1 Tbsp grape seed oil or canola oil

Steps:

  • In a mixing bowl combine chili flakes, chili paste, soy sauce, sugar, and garlic. Set aside.
  • If using frozen rice cakes, bring a pot of water to boil. Cook the rice cakes for 30-60 seconds. Drain the cakes and add them to the sauce in a bowl. Mix them well to coat with sauce all around.
  • Heat oil in a non-stick surface skillet over medium heat. Saute the cakes for 2-3 minutes, stirring occasionally.
  • Serve immediately while hot.

Nutrition Facts : ServingSize 2 g

10-MINUTE RICE CAKES



10-Minute Rice Cakes image

Growing up, I remember my dad making these for me every time we had leftover rice in the fridge. I generally make these for breakfast but occasionally enjoy them for dinner when my husband is out of town and I want to make something quick and easy. This recipe is a great base. Have fun changing it up and making it your own! Great topped with salsa!

Provided by Lauren

Categories     100+ Everyday Cooking Recipes

Time 10m

Yield 1

Number Of Ingredients 6

½ cup cooked white rice
1 egg
1 tablespoon chopped fresh basil
1 teaspoon milk
salt and ground black pepper to taste
1 ½ teaspoons butter

Steps:

  • Mix rice, egg, basil, milk, salt, and pepper together in a bowl.
  • Melt butter in a skillet over medium heat. Pour rice mixture into the skillet in 2 equal portions. Cook until browned on the bottom, about 3 minutes. Flip and continue cooking until second side is browned, about 2 minutes more.

Nutrition Facts : Calories 228.6 calories, Carbohydrate 22.7 g, Cholesterol 202.1 mg, Fat 11.3 g, Fiber 0.4 g, Protein 8.6 g, SaturatedFat 5.5 g, Sodium 269.1 mg, Sugar 0.4 g

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