Pan Fried Rice Cakes Recipes
RICE CAKES
Crispy rice has a revered place in many cultures. These rice cakes, which work well as a side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini. The basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint, or can be made without either for a more simple backdrop for a fried egg or a simple snack for a child.
Provided by Kim Severson
Categories side dish
Time 20m
Yield 4 to 6 cakes
Number Of Ingredients 9
Steps:
- In a large bowl, gently mix everything except the butter. Over medium-high heat, heat the butter in a large frying pan until it is foaming. (A nonstick pan is good for this purpose but cast iron can work well, too.)
- Working in batches if necessary, and adding more butter as needed, use a large spoon or measuring cup to place a scoop of the rice mixture in the pan. Press down with the back of a spatula to form a patty. Cook 3 to 4 minutes, or until golden and crisp on the bottom. Gently flip patty and cook another 3 minutes or until golden. Keep warm on a paper-towel-covered plate or pan in a warm oven.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 6 grams, Carbohydrate 80 grams, Fat 18 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 10 grams, Sodium 461 milligrams, Sugar 1 gram, TransFat 1 gram
FRIED RICE CAKES (BRAZILIAN-STYLE)
White cooked rice is combined with fresh chopped parsley and Parmesan cheese and deep-fried to perfection. Great as a side dish. An original from Brazil. Serve hot.
Provided by BR Cook
Categories World Cuisine Recipes Latin American South American Brazilian
Time 19m
Yield 20
Number Of Ingredients 7
Steps:
- Mix white rice, flour, eggs, parsley, Parmesan cheese, salt, and black pepper together with a wooden spoon in a bowl. Shape spoonfuls of the mixture into balls.
- Heat oil in a large saucepan or deep-fryer over medium heat until hot. Fry balls a few at a time until browned, about 2 minutes per side. Transfer to a plate lined with paper towels.
Nutrition Facts : Calories 59.3 calories, Carbohydrate 8.2 g, Cholesterol 19.5 mg, Fat 2 g, Fiber 0.2 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 31.1 mg, Sugar 0.1 g
PAN FRIED RICE CAKES
Provided by Holly Ford
Time 20m
Number Of Ingredients 7
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
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